Ingredients with Measurements:
- 2 pounds pork jowl
- 1/4 cup Dijon mustard
- 1/4 cup whole-grain mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
Special Equipment Needed:
- Grill
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together the Dijon mustard, whole-grain mustard, honey, apple cider vinegar, olive oil, garlic, salt, and pepper.
3. Brush the pork jowl with the mustard sauce on both sides.
4. Place the pork jowl on the grill and cook for 10-12 minutes per side, or until the internal temperature reaches 145°F.
5. Remove the pork jowl from the grill and let it rest for 5 minutes before slicing.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-24 minutes
Temperature:
- Grill temperature: medium-high heat
- Internal temperature of pork jowl: 145°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Pork jowl can be substituted with pork belly or pork shoulder.
- Honey can be substituted with maple syrup or agave nectar.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the mustard sauce for extra flavor.
- Substitute the mustard sauce with a barbecue sauce or a teriyaki glaze.
Tips and Tricks:
- Make sure to let the pork jowl rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork jowl is cooked to the correct internal temperature.
- Brush the mustard sauce on the pork jowl frequently during grilling to prevent it from drying out.
Storage Instructions:
- Store leftover pork jowl in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat leftover pork jowl in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the sliced pork jowl on a platter with the mustard sauce drizzled over the top.
- Garnish with chopped fresh herbs or sliced green onions.
Garnishes:
- Chopped fresh herbs, such as thyme or rosemary
- Sliced green onions
Pairings:
- Grilled vegetables, such as zucchini or bell peppers
- Roasted potatoes or sweet potatoes
- Crusty bread or rolls
Suggested Side Dishes:
- Grilled corn on the cob
- Coleslaw
- Baked beans
Troubleshooting Advice:
- If the pork jowl is not cooked to the correct internal temperature, continue grilling until it reaches 145°F.
- If the mustard sauce is too thick, add more olive oil or apple cider vinegar to thin it out.
Food Safety Advice:
- Always wash your hands and cooking surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the pork jowl is cooked to the correct internal temperature of 145°F.
Food History:
- Pork jowl is a popular cut of meat in Southern cuisine, often used in dishes such as bacon and ham.
Flavor Profiles:
- The mustard sauce adds a tangy and slightly sweet flavor to the rich and fatty pork jowl.
Serving Suggestions:
- Serve the grilled pork jowl with a side of grilled vegetables and a glass of red wine for a delicious and satisfying meal.
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