Pork Jowl Recipe

Welcome, today I’m sharing one of those recipes that really surprised me the first time I made it.

Pork jowl isn’t a piece of meat most home cooks reach for, and honestly, I ignored it for years, too.

But once I finally learned how to cook it right—slow braising followed by quick crisping—it immediately became one of my favorite rich, indulgent dishes.

It’s fatty, silky, crispy on the edges, and it basically melts on your tongue. This is a recipe I make when I want something special but still rustic and comforting.

Hi, my name is Sunita, I am a chef, and I like to cook food in an Australian restaurant.

Before we dive in, here’s the quick recipe overview that I always like having upfront:

Cuisine: American with Asian-inspired flavors
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Servings: 4

What Exactly Is Pork Jowl?

Pork jowl comes from the lower cheek of the pig, tucked right behind the jawline.

It’s incredibly fatty, even more so than pork belly, which means it cooks into something buttery and decadent when done properly.

In many Asian cuisines, jowl is treasured for grilling, barbecuing, or turning into char siu. In Thai cooking, it becomes a smoky, tender BBQ cut with a spicy dipping sauce.

In Chinese cuisine, it becomes glossy, sweet-savory roasted slices with caramelized honey edges.

But my personal favorite way to make it is a hybrid of all these ideas: I start by braising the jowl until the connective tissue gives way completely, resulting in that melt-in-your-mouth texture.

Then I finish it under the broiler or in a very hot oven to crisp the outside. That contrast between soft interior and crispy edges is really what makes pork jowl so irresistible.

The only thing you really need to remember is portion size: jowl is incredibly rich. I recommend two slices per person, even though everyone always wants more.

Ingredients You’ll Need

Ingredients are the main in. I love keeping this recipe simple so the natural flavor of the jowl shines through. Here’s the full ingredient table:

Amount	Unit	Name	Notes
1	whole	Pork jowl	fresh, not smoked
1	tsp	Kosher salt
½	tsp	Black pepper
1	tsp	Garlic powder
1	tsp	Smoked paprika
½	tsp	Dried thyme
1	cup	Chicken broth
2	tbsp	Apple cider vinegar
1	tbsp	Hot pepper sauce	Adjust to your heat level

Equipment I Use

I like to list equipment because it keeps me organized before I start cooking.

• 1 rimmed baking dish – for the braise
• 1 chef’s knife – to slice the jowl once tender
• 1 cutting board
• 1 sheet pan – broiler-safe
• Aluminum foil – super important for sealing the braise

Why Braising First Is the Secret to Perfect Pork Jowl

Before I learned how to cook pork jowl properly, I tried various quick methods—stir-frying, pan-searing, and even grilling.

They were good, but the texture wasn’t what I wanted. The turning point came when I tried the braise-first technique used in classic crispy pork jowl recipes.

That slow, sealed cooking transforms the jowl into something incredibly soft. The fat turns silky, the connective tissue relaxes, and the meat becomes easy to slice without falling apart.

Then the final blast of heat at the end—broiling or high-temperature roasting—creates that golden, crispy exterior. It’s honestly the perfect combination of techniques.

How to Make Pork Jowl

Below is my full method written in the “Step 1, Step 2…” style you prefer.

Step 1

Preheat your oven to 300°F. Place the whole pork jowl in a rimmed baking dish. Season generously with salt, pepper, garlic powder, smoked paprika, and thyme.

Step 2

Mix the broth, apple cider vinegar, and hot pepper sauce in a bowl or jar. Pour this mixture into the baking dish around the jowl. You want the liquid to come about halfway up the meat.

Step 3

Cover the dish very tightly using two or even three layers of aluminum foil. This is one of the most important things in the recipe.

You need that airtight, steam-trapped environment so the jowl cooks evenly and gently.

Step 4

Bake the pork jowl for 2 hours, or until it’s extremely tender. When you press it with tongs, it should feel soft and yielding. Remove the foil carefully—hot steam will escape quickly.

Step 5

Transfer the jowl onto a cutting board. Use a sharp chef’s knife to slice it into ½-inch slices. If the jowl tries to wiggle because it’s so soft, that’s exactly what you want.

Step 6

Arrange the slices on a broiler-safe baking sheet. Don’t overlap any pieces or they won’t crisp properly.

Step 7

Turn your oven to broil. Place the pan about six inches below the broiler and cook each side for 2–3 minutes until the fat crisps and turns golden.

Step 8

Serve immediately. Pork jowl is best hot, when the edges are crispy, and the interior is silky.

Serving Ideas That Balance the Richness

Because pork jowl is so fatty, pairing it with bright or fresh flavors helps balance the richness. I love it with:

Mashed cauliflower

A creamy but light base soaks up the juices beautifully.

Grilled vegetables

Anything with a little char—zucchini, cabbage, eggplant—cuts through the fat.

Thai papaya salad

One of the best combinations if you want something bold and refreshing.

Lemon or vinegar slaw

Bright acidity makes every bite feel less heavy.

Sticky rice

If you’re leaning into Thai flavors, this is the perfect textural partner.

Recipe Tips

I’ve made this recipe a lot now, and here are the small things that make a big difference:

Keep portions small
One jowl can easily serve four people. You don’t need giant slices because the richness does all the heavy lifting.

Expect some splatter during broiling
It’s totally normal. If you want less splatter, roast instead at 400°F for 15–20 minutes per side.

If your jowl is extremely fatty, skip braising
Some butchers trim the jowl differently. If yours looks like almost pure fat, treat it like pork belly—just slice, season, and roast.

Slice across the grain
This is especially important if you try grilling the jowl in the future. Cutting with the grain makes it chewy.

Don’t be afraid to experiment with flavors
Because jowl takes seasoning so well, it can go in a sweet direction (char siu style) or a spicy herb direction (Thai style) with amazing results.

Flavor Variations

I had way too much fun playing with the flavors from the Thai BBQ pork jowl and the Chinese char siu jowl versions. Here are two variations I totally recommend trying later:

Thai-Style BBQ Pork Jowl

Marinate the jowl with lemongrass, garlic, cilantro roots, white pepper, palm sugar, soy sauce, oyster sauce, and coconut milk.

Grill for 4–5 minutes on each side. Slice thinly and serve with nam jim jeaw, a spicy-tangy dipping sauce with toasted rice powder.

Cantonese Char Siu Jowl

Mix red fermented bean curd, red yeast rice sauce, soy sauce, oyster sauce, sugar, hoisin, and a splash of rose cooking wine. Roast under broil and baste repeatedly with honey and hoisin until glossy and caramelized.

Both versions show how versatile this cut really is.

FAQs:-

Conclusion

And that’s my pork jowl recipe, a little messy, super rich, and honestly one of the most rewarding cuts to cook at home.

I love how the slow braise makes everything tender, and the broil gives that perfect crispy bite. Hope you enjoy trying it in your own kitchen and adding your little twists along the way.

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