Food & Receipts

The One Pig Part That’s a Precious Delicate Delight: A Scarcely Available, Two-Ounce Treat, Equally Valued to Ginseng

Pork offers a delightful array of cuts, from shoulder to belly, legs to loin, and everything in between. But there's a hidden gem, a cut so delectable and rare that only the earliest of risers can secure it from the butcher's counter - a mere 200-300 grams of pure, porky delight.

Administrator

20 August, 2024

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Pork jowl, or ‘má đào’ in Vietnamese, is a unique cut of meat located around the pig’s cheeks, consisting of both muscle and fat. It is considered a delicacy due to its limited availability, with only a small amount found on each pig, typically around 200-300 grams.

Má đào refers to the inner cheek meat of the pig, located close to the tongue.

Characteristics:

Texture: Pork jowl has a soft and tender texture, with a marbling of fat that adds moisture and a rich flavor.
Flavor: The moderate amount of fat in pork jowl gives it a buttery taste without being overly greasy, making it a delicious and savory option.

Methods of Preparation:

Grilling: Grilled pork jowl retains its tenderness and delicious flavor. Simply season it and grill over charcoal or in an oven until the exterior turns a golden brown.
Stewing: Pork jowl readily absorbs flavors when stewed due to its tender texture, resulting in a rich and flavorful dish. It is often stewed with coconut water or spices such as pepper and chili.
Stir-frying: Stir-frying pork jowl over high heat with vegetables locks in its tenderness and enhances its savory taste. It is perfect for creating crispy stir-fried dishes.

Steamed má đào dipped in a chili-lime sauce is a tasty treat, and it’s also excellent grilled, stewed, or stir-fried.

Pork jowl stands out due to its limited supply and superior quality. The perfect balance of lean meat and fat creates a distinctive dish, delivering an exceptional culinary experience. Its rarity and requirement for freshness have made it a sought-after delicacy among food enthusiasts.

Frequently asked questions

The article refers to a rare treat known as ‘heo treo’, which is a two-ounce cut of meat from a pig’s head. It is considered a delicacy in Vietnamese cuisine and is highly valued for its tender texture and rich flavor.

Heo treo is rare because it comes from a very specific part of the pig – the muscle between the ears and eyes. This muscle is barely used, hence its tenderness. It is also difficult to extract, requiring skilled butchery. As a result, heo treo is often hard to find and commands a high price, comparable to that of ginseng.

Heo treo is typically cured and dried, similar to Italian prosciutto. It can be thinly sliced and served as part of a charcuterie board, or used as a gourmet ingredient in various dishes. The unique flavor and texture of heo treo make it a sought-after ingredient by chefs and food connoisseurs.

Heo treo is traditionally associated with Vietnamese cuisine and can be found in specialty Vietnamese butcher shops or markets. However, due to its rarity, it may be challenging to source. Online gourmet food retailers that specialize in international or Vietnamese ingredients may also carry heo treo, but availability can vary.

Given its unique characteristics, there is no direct substitute for heo treo that will provide the same exact texture and flavor profile. However, for recipes calling for cured pork, options like Italian prosciutto or Spanish jamón may be used as alternatives, although the taste and texture will differ slightly.