Advertisement
Cured Pork Jowl
Bol Sal
- Serves
2 to 4
- Difficulty
Easy
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe