When visiting the market, most people tend to focus on choosing pork belly, pork loin, or pork butt when buying pork. At the same time, they also have a preference for ribs.
However, the truth is that on a pig’s body, only a small portion, about 200g of meat, belongs to this part. The surprising thing is that this meat is the most delicious part of pork, carrying a delicious flavor and nutritional value similar to a thousand-year-old ginseng, called pork jowls.
How to choose and buy pork jowls?
Pork jowls are a rare food, so if you want to buy them, go to the market early or even inform the seller in advance to reserve them. When you are choosing to buy, pay attention to the following points:
The surface of the pork jowls needs to be dry, without any signs of moisture. If you touch it and feel a little moist, the pork jowls may have been water-injected or frozen.
Pork jowls should have a bright, pinkish-red color, without any dark spots. Avoid buying meat with a strange odor, and check if the meat is leaking water while also assessing its elasticity.
What delicious dishes can be made from pork jowls?
Pork jowls have a structure with alternating layers of tender meat and fat, making the meat not tough or fibrous, but extremely tender.
Once you have a piece of pork jowls, you can use it to make many delicious dishes. However, to preserve the natural flavor of the meat, you should choose boiling or steaming cooking methods.
Here is a simple recipe for “Grilled Pork Jowls”:
Ingredients:
500g pork jowls
1 clove of garlic
1 onion
Brown sugar, cinnamon, vinegar, cornstarch, star anise, peppercorns, rice wine, soy sauce
Instructions:
Wash the pork jowls, soak them in diluted saltwater to remove any gamey odor. Then, slice the meat into bite-sized pieces.
Peel the garlic and onion, wash and chop the onion into wedges.
Blanch the pork in boiling water for about 3-4 minutes to remove foam and impurities.
Place the meat in a pot, add the onion, cinnamon, star anise, garlic, and peppercorns. Pour in enough water to cover the meat. Bring to a boil and cover the pot.
When the water boils, add ½ teaspoon of vinegar and ½ tablespoon of rice wine to the pot. Boil for about 7-8 minutes, then remove the cinnamon and star anise. Season with brown sugar and 3 tablespoons of soy sauce to taste. Continue simmering on low heat for about 15 minutes.
When the meat is tender and the broth has reduced, dissolve ½ tablespoon of cornstarch in water and pour it into the pot. Stir well to thicken the sauce, then turn off the heat.
This “Grilled Pork Jowls” dish has tender and delicious meat, flavorful and silky sauce, perfect when served with rice or bread.
Tips for cooking delicious pork jowls
Looking at the simple and easy recipe, but for the best dish, when cooking pork jowls, remember the following points:
– The cooking time should be long enough for the meat to become tender and fragrant, without being tough or chewy.
– Instead of blanching in boiling water, you can sear the meat briefly on both sides before braising or stewing.
– When blanching the meat, you can add 1-2 slices of fresh ginger and spring onions to effectively remove any unpleasant odors.
– Instead of using rice wine, you can use apple cider or red wine for a unique and more delicious pork dish.
– Braised pork jowls can be combined with various root vegetables such as carrots or potatoes for a delicious and nutritious meal.
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