Ingredients with Measurements:
- 2 pounds pork jowl, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 cup apple cider
- 2 apples, peeled and sliced
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add pork jowl pieces and brown on all sides, about 5 minutes. Remove from pot and set aside.
4. Add onion and garlic to the pot and sauté until softened, about 3 minutes.
5. Add chicken broth, apple cider, apples, brown sugar, apple cider vinegar, bay leaves, salt, and pepper. Stir to combine.
6. Return pork jowl pieces to the pot and bring to a simmer.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Bake for 2-3 hours, or until the pork is tender and falls apart easily.
9. Remove from oven and let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 20g
Protein per serving: 35g
Substitutions for ingredients:
- Pork jowl can be substituted with pork shoulder or pork belly.
- Chicken broth can be substituted with vegetable broth or water.
- Apple cider can be substituted with apple juice or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with white wine vinegar or red wine vinegar.
Variations:
- Add carrots, potatoes, or parsnips to the pot for a heartier meal.
- Use pears instead of apples for a different flavor profile.
- Add a pinch of cinnamon or nutmeg for a warm and cozy taste.
Tips and tricks:
- Make sure to trim the pork jowl of excess fat before cooking.
- Sear the pork jowl pieces well to develop a rich flavor.
- Let the pork jowl rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of mashed potatoes or polenta.
- Garnish with fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Mashed potatoes
- Roasted Brussels sprouts
- Glazed carrots
Troubleshooting advice:
- If the pork jowl is tough, it needs to cook longer. Return to the oven and check every 30 minutes until tender.
- If the sauce is too thin, remove the lid and let the pot simmer on the stovetop until it thickens.
Food safety advice:
- Make sure to cook the pork jowl to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator or freezer.
Food history:
- Braised pork jowl is a traditional dish in many cultures, including Chinese and Italian cuisine.
Flavor profiles:
- This dish is savory and sweet, with a rich pork flavor and a hint of apple.
Serving suggestions:
- Serve with a glass of red wine for a perfect pairing.
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