Crispy Pork Jowl
Crispy on the outside and melt-in-your-mouth tender inside, this glazed crispy pork jowl is packed with rich flavor in every bite. Finished with a sticky, caramelized glaze, it’s the kind of dish that feels special but is surprisingly simple to make.
Servings: 4 servings
Calories: 644kcal
Equipment
Ingredients
- 1 lb cured pork jowl
- 1/2 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon butter
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Dipping Sauce
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar sub with apple cider vinegar
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
Instructions
- Pan fry the pork jowl over medium heat until crispy.
- Remove from the pan and drain off the excess grease.
- Reduce the heat to medium-low and add the jowl back in, along with chicken broth, honey, and butter to the pan. Stir to combine.
- In a small bowl, mix the cornstarch and water, then pour it into the pan. Stir and let it simmer for 3-5 minutes, until the sauce thickens slightly and begins to coat the pan. Toss the jowl with tongs to fully coat it in the sauce.
- In a separate bowl, mix together the soy sauce, vinegar, garlic, and red pepper flakes to make the dipping sauce.
- Serve the pork jowl warm with the dipping sauce on the side.
Notes
- You want the pork jowl fully cooked and slightly crispy before draining off the grease. Just try not to overcook the jowl in step 1, as it will continue to crisp up as it simmers in the sauce.
- You can make up to 2 pounds of pork jowl without adjusting any of the other ingredients.
- This recipe will work with both cured and smoked pork jowl. It tastes the best with thick cut.