Crispy Pork Jowl Recipe
Recipe information
Make Crispy Pork Jowl in just 2h . Barbequed hispi cabbage, creamed kohlrabi, nasturtium, Madeira jus.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Pork Jowl
Barbequed Hispi Cabbage
Creamed Kohlrabi
Madeira Jus
Garnish
Pork Jowl
1. Prepare the Pork Jowl
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.
2. Cook 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.
Barbequed Hispi Cabbage
Creamed Kohlrabi
5. Cook the Kohlrabi
Peel and chop the kohlrabi. Boil in salted water until tender, about 15 minutes. Drain and set aside.
6. Make the Creamed Kohlrabi
In a blender, combine the cooked kohlrabi, butter, heavy cream, and salt. Blend until smooth and creamy.
Madeira Jus
7. Prepare the Jus
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.
Local Coupons
No local coupons found for this recipe's ingredients.