pork jowl recipe
The Best pork jowl recipe
I love this recipe because it’s versatile. You can serve it as a hearty main dish with mashed potatoes and green beans, or slice it thin for a quick sandwich on crusty bread. It’s also packed with nutrients—lean protein, healthy fats, and vitamins that make it a smart choice for daily meals. Plus, it’s a great way to use up those bits of pork that might otherwise go to waste. My kids love how the sauce sticks to their plates, and they always ask for seconds, which is the best kind of praise. It’s a dish that feels special, but it’s simple enough to pull off without stress.
Crispy Pork Jowl with Homemade Sauce
A tender, flavorful dish featuring pork jowl slow-cooked until fall-apart tender, served with a simple tomato-based sauce and a light dough for dipping. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs pork jowl (or pork cheek)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 cloves garlic, minced
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cold water
- 1 cup tomato sauce
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. Cut pork jowl into bite-sized pieces and pat dry with paper towels. In a bowl, toss pieces with olive oil, salt, pepper, and minced garlic. -
2
For the dough, mix flour, baking powder, and salt in a bowl. Gradually add cold water until a soft dough forms. Divide into two equal balls and roll each into a thin circle. -
3
Place pork pieces in a slow cooker. Cover with water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 1 hour. Remove pork and set aside. -
4
While pork simmers, prepare the sauce by combining tomato sauce, tomato paste, Worcestershire sauce, oregano, and smoked paprika in a saucepan. Simmer for 5 minutes. -
5
Return pork to the slow cooker, pour sauce over it, and stir gently. Cover and cook on low for another 30 minutes until pork is tender and easily shreds. -
6
Preheat oven to 375°F. Place dough circles on a baking sheet and bake for 8–10 minutes until golden and crispy. Serve pork with dough and sauce.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Pork Jowl with Homemade Sauce Works
❓ Frequently Asked Questions About Crispy Pork Jowl with Sauce
What is pork jowl, and why is it used in this recipe?
Pork jowl is a fatty cut from the neck or shoulder of a pork butcher, often trimmed of excess skin. It’s rich in flavor and marbling, making it ideal for slow cooking—it tenderizes easily and adds deep, savory taste to dishes like this one.
How do I ensure the pork jowl stays tender?
Slow cooking at low heat is key. The fat renders slowly, breaking down the collagen into flavorful juices. Aim for a consistent 275°F (135°C) for at least 3 hours, or until the meat pulls apart easily with a fork.
Can I substitute another fatty cut of pork if I don’t have jowl?
Yes, try pork shoulder or pork belly. These cuts are similarly fatty and hold up well to slow cooking. Trim excess fat if needed, but leave a generous layer for flavor.
What if I don’t have a slow cooker? Can I use another method?
Absolutely. Oven-bake at 300°F (150°C) for 3–4 hours, or use a Dutch oven on the stovetop with a lid. The key is low and slow—avoid high heat to prevent drying out.
How do I adjust the recipe for larger or smaller portions?
Double or halve the ingredients proportionally. For example, if scaling up, increase the liquid (like broth) by the same ratio to keep the pork moist. For smaller batches, reduce the fat slightly to avoid excess grease.
