Pork Jowl (Pork Cheek) Char Siu

Pork Jowl is the cheek cut off the face of a pig, hence it is also called Pork Cheek.  It is rich with plentiful amounts of fat with a few layers of meat. It is expensive because each head only yields a small amount of pork cheek. I saw the butcher trimmed off the pork jowl on the spot.  I bought the following pork cheek at a butcher at $8.80 per pound.

I marinated the pork jowl overnight with a lemon grass sauce which I bought from the butcher place too.  The Lemon Grass Sauce is good with chicken or pork.  I used it to marinate pork chop or boneless chicken leg which I pan fried them.   Nanzaro loves the pan fry boneless chicken leg marinated in lemon grass sauce.

Since the pork jowl is very thin, it’s takes very little time to pan fry them in medium heat.  You can use an indoor grill to grill them too.

Although the pork cheek is fatty, it has a springy texture.  The lightly charred and caramelized part is the best.More after the jump. Click to read the rest of Pork Jowl (Pork Cheek) Char Siu (45 words)

© suanne for Chow Times, 2009. |
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Post tags: Pork, Recipe

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