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.
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