Thai Pork Jowl Recipe

Pork jowl: A cut of pork from the cheek, known for its rich flavor and tenderness.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, essential for the marinade.

Fish sauce: A pungent, salty sauce made from fermented fish, adding depth to the dish.

Oyster sauce: A thick, savory sauce made from oysters, providing a sweet and salty flavor.

Sugar: Adds a touch of sweetness to balance the savory elements.

Ground black pepper: Adds a mild heat and depth of flavor.

Garlic: Provides a robust, aromatic flavor to the marinade.

When marinating the pork jowl, make sure to massage the marinade into the meat thoroughly. This ensures that the flavors penetrate deeply, resulting in a more flavorful and tender grilled pork. Additionally, allowing the meat to marinate for a longer period, such as overnight, can enhance the taste even further.

• sliced pork jowl - Substitute with pork belly: Pork belly has a similar fat content and texture, making it a good alternative for achieving the same rich flavor and tenderness.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor profile, making it a suitable replacement for soy sauce.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce provides a comparable depth of flavor with its fermented ingredients, though it may be slightly less pungent.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar sweet and savory profile, making it a good alternative for oyster sauce in terms of flavor complexity.

• sugar - Substitute with honey: Honey can provide the same sweetness with an additional layer of flavor, though it may slightly alter the texture of the dish.

• ground black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma, making it a suitable alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it may lack the fresh, pungent kick of minced garlic.

• Allow the pork jowl to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Place the cooled pork jowl slices in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their flavor and texture.
• Store the container or wrapped pork jowl in the refrigerator if you plan to consume it within 3-4 days. This keeps the meat fresh and safe to eat.
• For longer storage, place the wrapped pork jowl in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When freezing, ensure the pork jowl is laid flat in the freezer to prevent clumping. This makes it easier to thaw individual portions.
• To reheat refrigerated pork jowl, use a microwave, oven, or stovetop. If using a microwave, cover the meat with a damp paper towel to retain moisture.
• For frozen pork jowl, thaw it in the refrigerator overnight before reheating. This ensures even thawing and prevents bacterial growth.
• Reheat the pork jowl until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pork jowl slices on a baking sheet lined with aluminum foil.
  3. Cover the pork jowl with another piece of aluminum foil to retain moisture.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Remove the foil for the last 2-3 minutes to let the edges crisp up slightly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the pork jowl slices in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until heated through and slightly crispy.

• Microwave Method:

  1. Place the pork jowl slices on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork jowl slices in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat for an additional 1-2 minutes if needed.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the pork jowl slices in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and quickly sear in a hot skillet for 1-2 minutes on each side for added texture.

• Mixing bowl: A large bowl used to combine the marinade ingredients and mix them with the pork jowl slices.

• Measuring spoons: Essential for accurately measuring the soy sauce, fish sauce, oyster sauce, sugar, and ground black pepper.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Tongs: Useful for flipping the pork jowl slices on the grill to ensure even cooking.

• Grill: The main cooking equipment used to grill the marinated pork jowl slices to perfection.

• Basting brush: Optional, but useful for applying extra marinade to the pork jowl slices while grilling.

• Cutting board: Provides a stable surface for slicing the pork jowl and mincing the garlic.

• Chef's knife: Essential for slicing the pork jowl and mincing the garlic cloves.

• Timer: Helps keep track of the marinating time and grilling duration to ensure the pork jowl is cooked perfectly.

• Serving platter: Used to present the grilled pork jowl slices attractively once they are done resting.

Prepare the marinade in advance: Mix the soy sauce, fish sauce, oyster sauce, sugar, ground black pepper, and minced garlic the night before to save time.

Use a resealable bag: Marinate the pork jowl in a resealable bag for easy cleanup and even coating.

Preheat the grill early: Start preheating the grill while the pork is marinating to save time.

Slice pork thinly: Thinner slices of pork jowl cook faster and more evenly, reducing grilling time.

Rest before serving: Let the grilled pork rest for a few minutes to retain juices and enhance flavor.