Confit Pig Jowl with Cauliflower and Bacon Pickle

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Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

    • Ready in

      4 hr

Appears in
Meat Manifesto

By Andy Fenner

Published 2017

  • About

The jowl describes the entire section of meat on the side of a pig’s face alongside its nose. Inside this is a smaller muscle, a little nugget of meat – the cheek – that can be taken out and braised. SO when people refer to pig cheeks, most of the time they’re talking about the jowl. “Confit” sounds extravagant, but it’s simply cooking something slowly in its own fat. It’s also very easy to do. Once cooked, the meat is removed from its oil and placed in a dish with another weighted on top o

Ingredients

Method