Confit Pig Jowl with Cauliflower and Bacon Pickle

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