Cinnamon Pork Jowl Recipe
crème fraîche, toasted juniper, macerated fruit & smoked bacon jus, endive
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Prepare the Juniper and Bacon Sauce
While the pork is roasting, cook the smoked bacon in a pan over medium heat until crispy. Remove the bacon and chop it into small pieces. In the same pan, add the juniper berries and a splash of water, cooking until the water evaporates. Stir in the chopped bacon and set aside.
- 3
Macarate the Fruits
Chop the assorted fruits into bite-sized pieces. Macerate them by sprinkling a little sugar and letting them sit for about 15-20 minutes.
- 4
Plating
Once the pork jowl is done, slice it thinly and arrange it on a plate. Add a dollop of crème fraîche on top, sprinkle with the juniper and bacon mixture, and garnish with the macerated fruits and endive leaves.
