Food & Receipts

The Best Pork for Your Money: A Cut Above the Rest

Although this cut of meat demands a higher price tag compared to its counterparts, it remains a sought-after delicacy among discerning food enthusiasts. The superior taste profile of this particular meat justifies its premium cost, making it a favorite choice for those with an appreciation for exceptional culinary experiences.

Administrator

6 August, 2024

Pork jowls, a delicacy not widely known, is a cut of meat derived from the pig’s cheek and jaw, with the skin and fat carefully trimmed away. What sets this meat apart is the unique marbling of lean meat and thin layers of fat, creating a distinct appearance. This marbling ensures that the meat is tender, with a delightful combination of crispness and sweetness, avoiding the toughness often associated with leaner cuts like pork loin or thigh meat. It even surpasses the tenderness of pork shoulder, a cut renowned for its softness.

Pork jowls stand out due to their distinctive fat striations, making them exceptionally tasty and appealing to a wide range of palates. However, obtaining this cut of meat can be challenging. Each pig yields only a small amount of jowl meat, requiring skilled butchers to carefully separate it from the rest of the head. On average, a single pig provides only about 1-2 kg of jowl meat, which is why it is the most expensive cut from the animal. Furthermore, the limited supply and the time-consuming process of separating the jowls often mean that customers have to pre-order or opt for frozen options.

Pork Jowls: Tender and Crisp with Marbled Fat

Pork jowls offer a unique eating experience with their tender yet crisp texture, a combination rarely found in other cuts. Additionally, this meat retains its moisture exceptionally well, resulting in juicy, flavorful dishes. It cooks quickly and maintains its delicious taste, making it a versatile ingredient.

Pork jowls are not commonly sold in all markets, and some people are unaware of this cut. Even some butchers may be reluctant to sell jowls separately.

In the market, pork jowls can command twice the price of other cuts, reflecting their rarity and desirability.

Deep-Fried Pork Jowls Recipe

Deep-frying is a popular method for preparing pork jowls as it enhances their flavor and ensures the meat remains moist. The thin slices of jowl meat cook quickly, absorbing the flavors of the oil.

Ingredients:

– Pork Jowls: 300g or adjust according to your family size

– Marinade: garlic, shallots, black pepper, soy sauce, crispy flour, cold water, cooking oil, oyster sauce

Instructions:

Wash the pork jowls with diluted salt water. Cut the meat into large, thin slices for faster frying. Finely chop the garlic and shallots.

In a bowl, marinate the pork jowls with the sauce, black pepper, and other spices of your choice. Ensure the meat absorbs the flavors by mixing and massaging the spices into the meat. Then, add two spoons of crispy flour and some cold water, mixing well. Five minutes of marination is sufficient for this cut.

Deep-Fried Pork Jowls: A Delicious Treat

Heat a pan of oil and briefly dip the marinated pork jowls into it. Fry until golden brown on both sides. Add the chopped garlic and shallots to the pan to enhance the aroma. Remove the meat from the oil and blot excess oil.

Finally, cut the fried jowls into bite-sized pieces and serve.

Barbecued Pork Jowls

Ingredients:

– 400 gr pork jowls, cut into chunks (1-2 cm thick)

– 1 packet of Thai barbecue seasoning

– 1 teaspoon of honey

– 1 clove of garlic

– 1 onion

Instructions:

Wash the pork jowls with salted water, then cut them into thick chunks. Marinate the meat with the barbecue seasoning and honey for 2-3 hours. Crush and finely chop the garlic and onion.

Place the marinated meat in a pot with the garlic and onion. Add water and simmer until the water reduces. Heat some oil in a pan and sear the meat until both sides are charred. Remove from the pan and cut into slices. Drizzle the barbecue sauce over the meat before serving.

Pork jowls are a delicacy worth seeking out. If you wish to try this exceptional cut, remember to visit your local butcher early and request it specifically.

Frequently asked questions

The pork shoulder is a versatile and economical cut that is perfect for slow cooking, roasting, or smoking. It has a good balance of meat and fat, making it juicy and flavorful.

The shoulder comes from the front leg and upper neck of the pig, and it’s a hard-working muscle, which means it has a lot of connective tissue. When cooked slowly, this tissue breaks down, making the meat tender and juicy. It’s also a large cut, so it feeds a crowd or provides plenty of leftovers.

Slow cooking is the best method for this cut. Try cooking it low and slow in a smoker or oven for pulled pork, or roast it slowly in the oven for a tender and juicy roast. You can also braise it on the stovetop or in a slow cooker.

Pork belly is a great option, as it’s flavorful and versatile. It can be cured, smoked, roasted, or braised. Pork loin is also a lean and relatively inexpensive cut, perfect for roasting or grilling.

It’s important to cook pork to the right temperature to ensure food safety. The US Department of Agriculture recommends an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest. Use a meat thermometer to check the temperature.