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Chicharron Style Pork Jowl

    4 hours 15 minutes Cook time 15 minutes Prep time 4 servings

    Ingredients

    Preparation

    1. Preheat oven to 225°F (110°C).
    2. Arrange jowls in a roasting pan and sprinkle with salt, pepper, thyme and rosemary. Cover with foil to seal tightly. Place in oven and bake for 2 hours. Check seasoning. Place in a dish and allow to cool for at least 2 hours in the fridge.
    3. Preheat deep fryer to 375°F (190°C).
    4. Cut jowls into ½-in. (1¼ cm) slices. Fry slices for 5 minutes, until the perfect colouring is reached. Set on paper towel.
    5. Using a hand blender, blend sage and dried tomatoes until very fine and season jowls with this mixture. Check salt and pepper seasoning.

    Nutritinal value (per serving)

    • 285 calories
    • 39 g of proteins
    • 13 g of fat
    • 1 g of carbohydrates
    • 1 g of fibres
    • 0 g of sugar
    • 201 mg of sodium

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