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.
Course: Main Course
Keyword: Mexican Pork, Pork Jowl, Pork Jowl in Oregano and Fermented Chilies, Pork Steak
Author: Ontario Pork, Chef Eva Chin
2lbstrimmed Ontario pork jowl steak
½cupextra virgin olive oil
½cupthinly sliced shallot
3lemonszested and juiced
1cupfresh cilantro leaves with stems
1cupfresh parsley leaves
1cupfresh oregano leaves
2piecesfermented chilies or pickled chilies, or pickled peppers store bought is fine
1tspsmoked sweet paprika
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.
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.
This recipe is brought to you by Ontario Pork. Support local. Buy local. Look for the logo in store.