Baked Thai Style Pork Jowl
泰式焗豬頸肉
Ever wonder how to cook pork jowl? That cut of meat that’s not very common, yet quite expansive to order at restaurants? They are actually so so easy and delicious to make at home. This easy to make thai style baked pork jowl is a definite must try!
Pork jowl, what the pig is that? This cut of meat is not common at all. It’s actually pork cheeks. Texture of this meat is also quite uniquely delicious, it’s bouncy yet not tough at all, dense - smooth texture, and super flavourful! Pork jowls are especially tasty when baked or barbecued over open fire - that infusion of flavour definitely gets you drooling for more.
Ingredients:
1 lb pork jowl (cheeks)
Garnish:
2 slices lettuce
Marinade:
1 chopped shallot
1 tbsp minced garlic
2 tsp minced ginger
1 tbsp sugar
1 tbsp fish sauce
½ tbsp dark soy sauce
2 tbsp ketchup
1 tbsp cooking wine
2 tbsp lime juice
Method:
Wash and dry pork jowl. Marinate pork jowl in marinade ingredients for at least 2 hours.
Preheat the oven at 375°F. Bake pork jowl on a rack for 15 minutes then flip and bake for another 10 minutes.
Let pork jowl cool off and slice pork at an angle. Accompany pork with lettuce and it’s ready to serve.
Notes:
Pork Jowl:
What’s pork jowl? Even though in Chinese it’s called “pork neck meat” (豬頸肉), the cut is actually pork cheeks. Due to pork jowl’s bouncy but not tough unique texture, beautifully layered fat, this once considered lower end cut is now quite popular and desirable.
Cutting:
Pork jowls are thin cuts. Cut pork jowls at an angle for thicker pieces.
Marinating:
Since pork jowl texture is more on the smooth side. It takes time to marinate.
Overnight is best
Minimum 2 hours, if you’re in a hurry
Bag meat and leave in the fridge.
Pork jowl are super easy to work with and this cut can really bring out the flavour of whichever marinade you desire (fat is flavour). We tried it with Cha Siu sauce and it was delicious!
Suggestion:
This recipe tastes amazing for barbecue.
泰式焗豬頸肉
有沒有想過如何煮豬頸肉？ 那塊肉不是很常見，但在餐館點菜卻很貴？ 它們實際上是如此簡單和美味在家裡製作。 這種易於製作的泰式烤豬頸肉絕對是必須嘗試的！
材料:
豬頸肉1磅
裝飾:
生菜2片伴邊
醃料:
乾蔥1粒切茸
蒜茸1湯匙
羗茸2茶匙
糖1湯匙
魚露1湯匙
老抽半湯匙
茄汁2湯匙
酒1湯匙
青檸檬汁2湯匙
做法:
豬頸肉原件洗净抹乾，加入醃料撈勻，醃2小時。
焗盆放上鉄𣕧，將豬頸肉排放鉄𣕧上，放入預熱焗爐內，用375°F度F焗15分鐘，取出反轉再焗10分鐘至熟。
取出切件放入已伴生菜碟上，即成，趁熱食。
