{"id":2415,"date":"2021-05-08T20:39:00","date_gmt":"2021-05-09T01:39:00","guid":{"rendered":"http:\/\/54leacock.ca\/?p=2415"},"modified":"2021-05-08T22:29:32","modified_gmt":"2021-05-09T03:29:32","slug":"t","status":"publish","type":"post","link":"https:\/\/54leacock.ca\/?p=2415","title":{"rendered":"Thai-inspired pork jowl"},"content":{"rendered":"\n

preparation time: 30 minutes
marinating time (optional): 3 hours to overnight
cooking time: 40 minutes (5 minutes active)<\/p>\n\n\n\n

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This fragrant, oven-roasted pork goes well with rice, atop a bowl of noodles, or stuffed into sesame “siew baeng” flatbread pockets. Once the marinade and dipping sauce are made, there’s very little to do. A bonus is that leftovers keep well for a few days, and freeze well for several months. If you’re looking for a more authentic version of the dish, check out this video<\/a>.<\/p>\n\n\n\n\n\n\n\n

Try to find high quality heritage pork, as it really makes a difference here. One good source for Kurobuta (Berkshire) in Toronto is F\u00e3Mu<\/a>, but you have to keep an eye on their website because jowls are not always available. The recipe below makes a full tray, which should be enough for 6 people, but can be scaled down.<\/p>\n\n\n\n