Crispy Pork Jowl recipe served on a plate, by Pekin the Chef
Jul 09 2026
Restaurants›Canoe›Crispy Pork Jowl Recipe

Crispy Pork Jowl Recipe

Inspired by Canoe
Time2h
Serves4

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

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Ingredients

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Pork Jowl

Barbequed Hispi Cabbage

Creamed Kohlrabi

Madeira Jus

Garnish

Method

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

3

Prepare the Cabbage

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

4

Grill the Cabbage

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

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.