Pig Jowl

• 2 whole berkshire pig jowls
• 500 ml (17 fl oz) lightly salted chicken stock

Blanch the two pig jowls in a large saucepan of boiling salted water for 1 minute, then remove and allow to cool. Place the jowls in a large cryovac bag and add the salted chicken stock. Seal the bag with a gentle amount of vacuum. Steam the jowls at 90°C (195°F) for 8 hours. Alternatively you could simmer the jowls in chicken stock in a casserole dish in the oven at 90°C for 8 hours; however,