Bol Sal

Cured Pork Jowl

Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in
Korean Home Cooking: Classic and Modern Recipes

By Sohui Kim

Published 2018

  • About

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.


For the Pork

  • 1 teaspoon kosher salt
  • 1 pork jowl (about 1 pound/


  1. Sprinkle the salt on both sides of the pork jowl and let it sit, uncovered, in the refrigerator overnight.
  2. Slice the jowl into ¼-inch (6 mm) slices.
  3. 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