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, you will need to top up the stock occasionally so the cheeks remain submerged in liquid.
Remove the cryovac bags from the steamer and submerge in a bath of iced water to rapidly cool. Once completely cold, remove from the cryovac bag. Cut away all the skin and fat around the central piece of meat, leaving just
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