Cheek Trifecta--Roasted Jowl/Belly
As some of you may know that Zwiefel came by my house in Raleigh, NC on Saturday for a visit and I made him some Roasted Pig Jowls. Iíve received a couple of request for the recipe so I wanted to share.
Iím not saying that my way is the best, but Iíve never had better. The reason I became a knife nut in the first place was to improve my food. Iíll also say that I take steps (interventions) and use ingredients that others would find unnecessary even down right crazy. Iím a Modernist cook too.
What Iím shooting for is a crust of 100% edible semi-soft chicharron on top of a soft, mostly rendered fat layer with a meaty base of pork.
10LBS Fresh Jowls
2 L Distilled Water
5g Phosphate (Pork FAB)
5g Mortonís Quick Tender (A low level Nitrate/Nitrite salt)
10g Sodium Erythrobate (Powerful anti-oxidant and quick cure facilitator)
2 LBS Ice
1.) Wash fresh Jowls. Pat dry. Place skin side down and slice off the top Ĺ of fat and salivary glands (till all little brown spots (glands) are removed). Shave skin with razors until all (most) of the stubble is gone.
2.) Add Jowl and curing agents with water and Ice in a chamber, pressurize and Tumble for 60 minutes. Refrigerate tumbler under pressure for 24hrs. Shake it once in a while.
3.) Depressureize jowls, wash, pat dry, section each Jowl into four pieces. Wrap in shrink, package 4 jowl quarters per bag and seal under max vacuum.
4.) Sous Vide for 80hrs at 140F/60C then wemove and chill completely.
5.) Discard packaging, run under warm water to remove all collagen gel. Cross-hatch score the skin. Rub a dash of baking soda on skin. Leave open in refrigerator for 1hr.
6.) Warm pan very well on low heat. Oil pan and brown skin slowly in large skillet, flip and cook internal temp is 140/60. Place on broiler pan, stick with thermocouple (thermometer) and bake till internal is 200/205.
7.) Hit them with Maldon salt and let them rest for 10 minutes till internal temp is 160.
Bic Disposable Razors
Konosuke 240 HD Kiritsuke Gyuto
300mm Stainless Yusuke Sakai
Crock Pot Sous Vide rig
14Ē debuyer fry pan
Thermopen Sous Vide needle thermocouple with K-Type meter
Vacmaster VP 112 Chamber vacuum
Marinade ExpressóHome Vacuum tumbler http://marinadeexpress.com/