Grilled Pork Jowl in Oregano and Fermented Chilies
Shared by: Chef Eva Chin
In this recipe, treat the pork jowl like it’s a steak and let the fat of the jowl slowly render over the wood fire. I usually let it hang for hours when I make this for my family and friends. Set up the grill and slowly cook it as it hangs, turning it over every now and then. But you can also cook it directly on the grill for a much faster recipe. I’ve included a flavourful salsa verde with some spice from the fermented chilies to accompany this steak in a lettuce wrap! Perfect for summer.
Prepping Time:
20 minutes
Cooking Time:
25 minutes
# of Servings:
Serves 4
Prepping Time:
20 minutes
Cooking Time:
25 minutes
# of Servings:
Serves 4
Ingredients:
- 2 lb (1 kg) trimmed Ontario pork jowl steak
- 1/2 cup (125 mL) extra virgin olive oil
- 1/2 cup (125 mL) thinly sliced shallot
- 4 cloves of garlic
- 3 lemons, zested and juiced
- 1 cup (250 mL) fresh cilantro leaves with stems
- 1 cup (250 mL) fresh parsley leaves
- 1 cup (250 mL) fresh oregano leaves
- 2 pieces fermented chilies or pickled chilies, or pickled peppers store bought is fine
- 2 tbsp (30 mL) cumin seeds
- 2 tsp (10 mL) fennel seeds
- 2 tsp (10 mL) coriander seed
- 1 tsp (5 mL) smoked sweet paprika
Cooking instructions:
- Cut pork jowl into 2 similar size steaks. Trim silver skin only, leaving fat in tact.
- In a skillet heat oil over medium high heat and saute shallots and garlic until deep golden brown and caramelized. Let cool slightly.
- Scrape shallot mixture into a blender and add lemon zest and juice, cilantro, parsley, oregano, chilies, cumin seeds, fennel seeds, coriander seed and paprika. Blend until smooth; reserve half of the marinade.
- Rub remaining half of the marinade all over the pork jowl steaks and cover with plastic wrap. Refrigerate marinated pork steaks and reserved marinade overnight.
- Start a wood fire grill where the pork steaks can be hung over top. Place pork steaks onto hanging hooks over fire. Add alder and white oak logs if possible to infuse fire with a smokey flavour.
- Grill pork, moving the steaks closer to the fire as necessary for 10-12 minutes until pork reaches an until internal temperature of 140ºF (60ºC) when tested with a thermometer. Let cool slightly and slice to serve with reserved marinade.
A champion of sustainability, Eva practices whole animal cuisine, rotating her menus to feature dishes made from all of the edible elements of every animal.
Nutritional Information
The following nutritionals are based on one (1) serving:
Calories: 740
Protein: 17g
Sugar: 1g
Fat: 81g
Saturated Fat: 60g
Cholesterol: 205mg
Sodium: 85mg
Calcium: 175mg
Carbohydrates: 15g
Fibre: 6g
Get more recipes
straight to your inbox
Pork Jowl in Oregano and Fermented Chilies
In this recipe, treat the pork jowl like it’s a steak and let the fat of the bowl slowly render over the wood fire. I usually let it hang for hours when I make this for my family and friends. Set up the grill and slowly cook it as it hangs, turning it over every now and then. But you can also cook it directly on the grill for a much faster recipe. I’ve included a flavourful salsa verde with some spice from the fermented chilies to accompany this steak in a lettuce wrap! Perfect for summer.
Servings: 4 people
Calories: 910kcal
Ingredients
- 2 lbs trimmed Ontario pork jowl steak
- ½ cup extra virgin olive oil
- ½ cup thinly sliced shallot
- 4 cloves garlic
- 3 lemons zested and juiced
- 1 cup fresh cilantro leaves with stems
- 1 cup fresh parsley leaves
- 1 cup fresh oregano leaves
- 2 pieces fermented chilies or pickled chilies, or pickled peppers store bought is fine
- 2 tbsp cumin seeds
- 2 tsp fennel seeds
- 2 tsp coriander seed
- 1 tsp smoked sweet paprika
Instructions
- Cut pork jowl into 2 similar size steaks. Trim silver skin only, leaving fat intact
- In a skillet heat oil over medium high heat and saute shallots and garlic until deep golden brown and caramelized. Let cool slightly.
- Scrape shallot mixture into a blender and add lemon zest and juice, cilantro, parsley, oregano, chilies, cumin seeds, fennel seeds, coriander seed and paprika. Blend until smooth; reserve half of the marinade.
- Rub remaining half of the marinade all over the pork jowl steaksand cover with plastic wrap. Refrigerate marinated pork steaks and reservedmarinade overnight.
- Start a wood fire grill where the pork steaks can be hung overtop. Place pork steaks onto hanging hooks over fire. Add alder and white oaklogs if possible to infuse fire with a smokey flavour.
- Grill pork, moving the steaks closer to the fire as necessary for 10-12 minutes until pork reaches an until internal temperature of 140ºF(60ºC) when tested with a thermometer. Let cool slightly and slice to serve with reserved marinade.
Notes
Grilling Variation: Preheat grill to medium high heat and grease grill grates. Place pork jowl steaks on grill for about 5 minutes per side or until outside starts to crisp and caramelize. Remove to a cutting board and tent with foil. Let rest for 5 minutes before slicing against the grain to serve.