Description
A delicious pork jowl confit recipe, inspired by traditional guanciale, perfect for enhancing various dishes.
Ingredients
Scale
- 2 pounds pork jowl
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon fresh thyme
- 4 cloves garlic, minced
- 2 cups rendered pork fat or lard
Instructions
- In a bowl, mix the salt, black pepper, red pepper flakes, thyme, and minced garlic.
- Rub this mixture all over the pork jowl, ensuring it is well coated.
- Wrap the pork jowl tightly in plastic wrap and refrigerate for 7 days, turning it every couple of days.
- After a week, rinse the pork jowl under cold water and pat dry.
- Preheat your oven to 200°F (93°C).
- Submerge the pork jowl in rendered fat in a Dutch oven and cover it.
- Bake in the oven for about 8 hours, until tender.
- Allow to cool, then store in the refrigerator, submerged in the fat.
Notes
- This dish can be used in pasta dishes, salads, or on its own as a delicacy.
- For best results, ensure the pork jowl is cured properly before cooking.
- It is ideal for making other recipes like carbonara or as a topping for pizzas.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Meat
- Method: Confit
- Cuisine: Italian
Nutrition
- Serving Size: 1 ounce
- Calories: 120
- Sugar: 0g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg
Keywords: pork jowl, guanciale, confit, cured meat