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This recipe is intermediate

Pork Jowl Casseroles with Horseradish & White Wine

    3 hours Cook time 30 minutes Prep time 4 servings


    Ingredients for the aromatic garnish

    Ingredients for the horseradish crumble


    1. In a pot, bring water, white wine and pork jowls to a boil. Cook for 5 minutes, skimming off any impurities. Add aromatics and continue cooking for 2 hours and 30 minutes.
    2. When done, remove meat and use a strainer to filter cooking broth to remove herbs. Chill meat in cooking broth for 12 hours in the fridge.
    3. In a bowl, combine breadcrumbs, cheese and horseradish with a spatula and season to taste.
    4. Preheat oven to broil.
    5. In a saucepan, bring 500 mL (2 cups) of cooking broth and cream to a boil. Using a measuring cup, remove 100 mL (⅖ cup) of warm mixture and combine with cornstarch in a separate bowl. Whisk dissolved cornstarch into the saucepan and bring to a boil, whisking until sauce thickens. Add chunks of pork jowls with some of the fat removed and let simmer for a few minutes.
    6. Place casseroles on an oven-safe sheet, and fill two thirds with meat and sauce. Sprinkle with horseradish crumble.
    7. Broil casseroles in oven for a few seconds and serve.

    Nutritional value (per serving)

    • 734 calories
    • 58 g proteins
    • 50 g fat
    • 10 g carbohydrates
    • 0 g fibre
    • 2 g sugar
    • 358 mg sodium
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