Tête de Cochon

• 2 kg pork jowl
• 30 g Pastrami Spice
• 15

Generously rub the pork jowl with pastrami spice and salt. In the restaurants we vac pac it and then cook it in a water bath for 12 hours at 82°C. Alternatively, place the jowl in a slow cooker or cassoulet pot. Cover with the roast chicken stock (top it up with water if it doesn’t cover the meat) and braise on a low heat overnight.

Once cooked, remove the jowl from the stock and roughl