Smoked Pork Jowl With Pickles Recipe

Cure and season

Pat the pork jowl dry with paper towels. Combine kosher salt, brown sugar, black pepper, smoked paprika and garlic powder in a small bowl. Rub the mixture evenly over all sides of the jowl. Cover and refrigerate for at least 2 hours or up to overnight to allow flavors to penetrate (if refrigerating longer, place in a shallow dish to catch any liquid).

Bring to room temperature

Remove the jowl from the refrigerator 30–45 minutes before smoking so it comes closer to room temperature for more even cooking.

Smoke

Preheat smoker to 225°F (107°C). Use hardwood pellets or chips like apple, hickory, or cherry for a balanced smoke. Place the jowl on the smoker rack, skin side down. Smoke until internal temperature reaches 200–205°F (93–96°C) and the fat is rendered and glossy, about 3–4 hours depending on thickness.

Rest and chill

Remove the jowl from the smoker and let it rest at room temperature for 15–20 minutes. For easier thin slicing, chill the jowl in the refrigerator for at least 1 hour (or up to overnight) to firm the fat and meat.

Slice and finish

When ready to serve, slice the chilled jowl very thinly (as thin as you can; a sharp knife or meat slicer is ideal). Heat a nonstick skillet over medium-high heat, add vegetable oil and briefly sear the slices 10–30 seconds per side just to warm and crisp edges — do not overcook. Transfer to a tray lined with paper towel to drain any excess fat.

Prepare brine

In a nonreactive container, whisk together water, white vinegar and pickling salt until the salt dissolves. Add peppercorns and mustard seeds.

Pack jars

Trim the cucumbers if necessary so they fit upright in a clean 1-quart jar (or split into two smaller jars). Tuck in garlic halves and dill sprigs around the cucumbers so aromatics are distributed.

Add brine and ferment briefly

Pour the brine over the cucumbers leaving 1/2-inch headspace. Close the jar loosely (or place a fermentation weight and a loose lid) to allow some gas to escape. Leave the jar at room temperature (65–75°F / 18–24°C) for 24–72 hours for a half-sour flavor — sample after 24 hours and continue until you reach desired tanginess. Once tasting is right, refrigerate to slow fermentation. These are tangy, mildly fermented pickles best eaten within 2 weeks.

Quick-pickle red onion and radishes

While the jowl smokes or chills, make quick pickles: combine sherry vinegar, water, sugar and salt in a small bowl and stir until dissolved. Place sliced red onion and radishes in a shallow container or jar and pour the brine over them. Let sit at room temperature for 20–30 minutes, or refrigerate for up to 24 hours. Drain before serving.

Prepare cornichons and cherry tomatoes

If using jarred cornichons and pickled cherry tomatoes, drain and reserve a few for plating. If you prefer, toss cherry tomatoes briefly in a splash of the quick-pickle brine tobrighten them.

Herbs and finishing

Rinse and dry parsley or microgreens for garnish. Keep lemon wedges ready if you want a bright squeeze at service.

Arrange: On a large wooden board or platter, fan the thin slices of smoked pork jowl in a single layer or overlapping rosette patterns in several spots so guests can pick them up easily.

Add pickles: Nestle house-made half-sour pickles (whole or halved), quick-pickled red onions and radishes, cornichons and pickled cherry tomatoes in small clusters around and between the jowl slices to create contrast of texture and flavor.

Finish: Drizzle a teaspoon of olive or neutral oil very lightly over the meat if desired, and crack black pepper over the top. Scatter parsley or microgreens for color. Serve with lemon wedges on the side for optional brightness.

Serve: Provide small forks, toothpicks or cocktail picks so guests can sample pickles and meat together. Best served chilled or just-warm — the interplay of silky pork fat and bright, acidic pickles is the goal.