The Ultimate 2-pound Pig, Your Perfect Find at the Early Morning Market

When going to the market, most people usually just care about buying pork belly, pork chops, or pork butt. Another popular choice is spare ribs, even though in reality this meat only accounts for about 200g of the pig’s body.

Although this amount may seem small, spare ribs are considered the most delicious part of pork, bringing a delicious flavor, retaining full nutrition, and being as valuable as ginseng.

When buying pork jowl, pay attention to the following points:

Pork jowl is rare, so to ensure that you have it, you should go to the market early or even contact the seller in advance.

When choosing, pay attention to the following points: The surface of the pork jowl should be dry, not wet. If you feel that the meat is moist or there are signs of water, it may be pumped or frozen too cold. The color of the meat should be bright, pink, without signs of darkening. The meat should not have antibiotics smell, should not release water or lose elasticity.

Pork jowl, with its soft tendons and layers of fat, creates a characteristic tenderness, never dry or tough. The purchased pork jowl can be used to prepare many delicious dishes.

However, boiling or steaming often preserves the natural sweetness of the meat even more. Among them, one of the easiest and most delicious dishes is braised pork jowl. Here’s how to make it:

What is a good dish to cook with pork jowl?

Ingredients:

500g pork jowl

1 garlic

1 onion

Brown sugar, cinnamon, vinegar, cornstarch, star anise, peppercorns, rice wine, soy sauce

Instructions:

Wash the pork jowl and soak in diluted saltwater to remove the gamey smell. Then, cut the meat into bite-sized pieces.

Peel the garlic and onion, then rinse. Slice the onion into petals.

Blanch the meat in boiling water for about 3-4 minutes.

Remove the meat and place it in a pot. Next, add the onion, cinnamon, star anise, garlic, and peppercorns, then pour water in until the meat is submerged in water. Cover and bring to a boil.

When the water is boiling, uncover and add ½ teaspoon of vinegar and ½ tablespoon of rice wine to the pot. Simmer for about 7-8 minutes, then remove the cinnamon and star anise. Continuously season with brown sugar and 3 tablespoons of soy sauce to taste. Continue simmering over low heat for about 15 minutes.

When the meat is tender and the sauce is almost reduced, dissolve ½ tablespoon of cornstarch in water, then pour into the pot. When the sauce thickens, turn off the heat.

Tips for cooking delicious pork jowl:

Ensure that the cooking time is long enough for the meat to become tender and flavorful, not dry or tough. Instead of blanching the meat directly, you can pan-fry the meat on a skillet to create a golden color on both sides before putting it into the braise or stew. During the blanching process, if you add a few slices of fresh ginger and scallion, it will help remove the gamy smell and enhance the aroma.

You can replace rice wine with apple wine or red wine to make the pork jowl dish more unique and appealing. This delicious pork jowl dish can be combined with various vegetables such as carrots, potatoes, to add diversity and flavor.

With the above tips, you will have the opportunity to enjoy a delicious and appealing pork jowl dish. This dish has tender and smooth pork jowl, with a rich sauce, suitable for enjoying with rice or bread.

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