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Bol Sal
Cured Pork Jowl
Preparation info
- Serves
2 to 4
- Difficulty
Easy
Appears in
By Sohui Kim
Published 2018
Pork jowl is a traditional cut that many Koreans love to grill—it’s just beautiful fatty pork jowl, lightly cured in a little salt. You’ll most likely have to order the pork jowl from a butcher if you can’t get to a Korean market such as H Mart. This can be scaled up as you like.
Ingredients
For the Pork
1 teaspoon 1 1 pound
Method
- Sprinkle the salt on both sides of the pork jowl and let it sit, uncovered, in the refrigerator overnight.
- Slice the jowl into ¼-inch (6 mm) slices.
- Heat a skillet or grill pan over high heat. Coat the bottom with a little oil, just enough so the pork won’t stick, then add the meat in a single layer without crowding the pan; you don’t want the meat to