Barbequed hispi cabbage, creamed kohlrabi, nasturtium, Madeira jus.

Rub the pork jowl with salt, black pepper, and smoked paprika. Drizzle with olive oil and let it marinate for at least 1 hour in the refrigerator.

Prepare the Pork Jowl

Preheat the oven to 150°C (300°F). Place the marinated pork jowl in a roasting pan and cook for 3 to 4 hours, until tender and crispy. Increase the temperature to 220°C (425°F) for the last 30 minutes to achieve a crispy skin.

Cook the Pork Jowl

Halve the hispi cabbage and brush the cut sides with olive oil. Season with salt and black pepper.

Prepare the Cabbage

Grill the cabbage halves, cut side down, over medium heat until charred and tender, about 5-7 minutes.

Grill the Cabbage

Peel and chop the kohlrabi. Boil in salted water until tender, about 15 minutes. Drain and set aside.

Cook the Kohlrabi

In a blender, combine the cooked kohlrabi, butter, heavy cream, and salt. Blend until smooth and creamy.

Make the Creamed Kohlrabi

In a saucepan, combine Madeira wine and beef stock. Bring to a boil and reduce to a simmer for about 20 minutes until thickened. Season with salt, black pepper, and fresh thyme.

Prepare the Jus

Pork jowl

Salt

Black pepper

Smoked paprika

Olive oil

Hispi cabbage

Kohlrabi

Butter

Heavy cream

Madeira wine

Beef stock

Fresh thyme

Nasturtium leaves

Crispy Pork Jowl

Make Crispy Pork Jowl Recipe in just 2h . Barbequed hispi cabbage, creamed kohlrabi, nasturtium, Madeira jus.

Crispy Pork Jowl Recipe

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