This recipe is easy

Chicharron Style Pork Jowl

Name: Chicharron Style Pork Jowl
Prep time: 15 minutes
Cook time: 4 hours 15 minutes
Total time: 15 minutes + 4 hours 15 minutes
Yield: 4
Ingredients: 2 lbs. 1 kg Quebec pork jowls; 1 sprig thyme, leaves only; 1 sprig rosemary, leaves only; Salt and pepper, to taste; 2 tbsp. 30 mL dried tomatoes; 1 tbsp. 15 mL dried sage

4 hours 15 minutes Cook time 15 minutes Prep time 4 servings

Ingredients

2 lbs. 1 kg Quebec pork jowls
1 sprig thyme, leaves only
1 sprig rosemary, leaves only
Salt and pepper, to taste
2 tbsp. 30 mL dried tomatoes
1 tbsp. 15 mL dried sage

Preparation

In The Oven

Preheat oven to 225°F (110°C).
Arrange jowls in a roasting pan and sprinkle with salt, pepper, thyme and rosemary. Cover with foil to seal tightly. Place in oven and bake for 2 hours. Check seasoning. Place in a dish and allow to cool for at least 2 hours in the fridge.
Preheat deep fryer to 375°F (190°C).
Cut jowls into ½-in. (1¼ cm) slices. Fry slices for 5 minutes, until the perfect colouring is reached. Set on paper towel.
Using a hand blender, blend sage and dried tomatoes until very fine and season jowls with this mixture. Check salt and pepper seasoning.

Nutritinal value (per serving)

285 calories
39 g of proteins
13 g of fat
1 g of carbohydrates
1 g of fibres
0 g of sugar
201 mg of sodium

Chicharron Style Pork Jowl

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