Pork Jowl (Pork Cheek) Char Siu - chowtimes.com (2024)

FAQs

Is pork jowl the same as pork cheek? ›

Pork Jowl, sometimes referred to as pork cheek, is a cut of pork from the head of the pig, located around the chin and jawline, known for its rich marbling and tender texture.

But jowl is not as uniform as bacon. It has larger and fewer layers of fat and meat, unlike pork belly, which has thinner more numerous individual layers. Jowl also occasionally contains an artery pathway or sections of skin pigmentation unlike pork belly, so you might consider it “less pure.”

As a cured and smoked meat in America it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon or joe meat. In the US, hog jowl is a staple of soul food, and there is a longer culinary tradition outside the United States; the cured non-smoked Italian variant is called guanciale.

The cut is known for its rich marbling and tender texture when cooked. Hogs don't use their jowl muscle much. Consequently, less stress is placed on this cut of meat, lending a silkier texture and sweeter flavor than traditional back bacon.

texture that is also different from regular pork belly, full recipe available at https://cooklybookly.

The jowls are the biggest cut of meat on the head. They are fatty and delicious and can be used to make an italian smoked meat called "guanciale" which is similar to bacon but fattier. The cheeks are a small cut located above the jowl that is generally put into trim to make ground/sausages.

Pork Loin Roast

Bone-in, it's at its juiciest and most flavorful, but cooking time will be longer, and the bone can make carving a bit challenging.

If you're looking for the leanest option when it comes to pork, look for loins and chops.

Speaking of the loin region, the tenderloin cut also comes from this area. The tenderloin is the most tender meat found on the pig and is exceptionally versatile. Tenderloins are boneless, making them easy to cook whole or break down into pieces. Tenderloins can overcook easily, so ensure you have your thermometer.

Guanciale (Italian: [ɡwanˈtʃaːle]) is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, 'cheek'.

Is pork jowl tender? ›

Because pigs don't use their cheeks for much strenuous activity, their jowls are known to be extremely tender and, when cooked, marbled with soft, silky fat.

This is a good addition to a charcuterie board. Alternately, it can be used in cooking in much the same way as guanciale is used to add flavor to meats and pastas. Guanciale is not well known in America, since the FDA banned all imports of the meat from Europe. However, local farmers will sell guanciale as a specialty.

Storing Guanciale

Once sliced, guanciale can be stored in an airtight bag in the refrigerator. The meat will keep this way for about a week to 10 days, though if it's a solid pork cheek it may fresh for closer to a month. You can also freeze guanciale as you would bacon, in a sealed container.

In a large Dutch oven over medium-high heat, heat 2 tablespoons butter along with the onions and garlic. Cook until fragrant and add in the chopped hog jowl. Cook until browned and crispy. Bring to a boil, lower heat, and simmer covered for about 1 1/2-2 hours.

If you prefer a crunchier bite, then air-fry your meat for nine minutes. Considering the sizes of the hog jowl slices, you'll likely have to make multiple batches in the air-fryer before you are done cooking since they won't all fit in a single batch.

You can substitute 5 pounds of pork shoulder for the pork cheeks. Cut the shoulder into 2-inch chunks and proceed with the recipe. Add 30 minutes to the cooking time in Step 4.

Cheek by jowl means “cheek by cheek” (hence “in close proximity, side by side”).