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Jowl-Stuffed No-Pasta Cannelloni

25 minutes Cook time 40 minutes Prep time 6 servings


Note for braised jowl : In a sauce pan, brown 675 g (1 1/2 lb) of defatted pork jowls in a little oil. Salt and pepper. Add 250 ml (1 cup) of white wine or chicken stock, 1 onion in pieces, 1 carrot and 1 stalk of celery cut into sections, 2 peeled garlic cloves and a few sprigs of parsley. Bring to a boil, cover and cook in the oven at 160°C (325°F) for about 3 hours or until the meat flakes with a fork.



In The Oven


  1. Preheat the oven to 220oC (425oF). Line a baking sheet with parchment paper.
  2. In a large skillet, over medium-high heat, melt butter and brown the shallots, shiitake mushrooms and garlic for about 4 minutes or until lightly browned. Salt and pepper.
  3. Deglaze with the wine and let reduce until almost dry. Add the shredded jowl and continue over low heat for about 5 minutes. Leave to cool. Add the cheese and parsley. Adjust seasoning.
  4. On a work surface, spread plastic wrap 60 cm (24 in) long. Place half of the bacon slices, overlapping the slightly.
  5. Spread half of the stuffing in a sausage shape on the lower part of the bacon. Using the plastic wrap, form a cylinder, making sure the bacon closes the entire roll. Remove the plastic wrap and place the cylinder, seam side down, on the baking sheet. Repeat the operations a second time with the remaining bacon and stuffing. Bake for 20 to 30 minutes or until golden brown. Cut into sections to serve.


  1. Meanwhile, in a saucepan, over medium-high heat, bring all the ingredients to a boil except the veal stock. Let it reduce almost to dryness. Add the veal stock and reduce again until sauce is syrupy. Pass through a sieve. Season to taste and set aside.
  2. Divide the Jerusalem artichoke puree and cannelloni between plates. Drizzle with sauce and garnish with microgreens.

Nutritional value (per serving)

  • 480 calories
  • 46 g of protein
  • 22 g of fat
  • 10 g of carbohydrates
  • 2 g of fibre
  • 5 g of sugar
  • 751 mg of sodium
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