Pig Jowl

Preparation info

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By Ben Shewry

Published 2012

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  • 100 g ( oz) sea salt flakes
  • 50 ml ( fl oz) cold-pressed light mustard oil
  • 1 g (1/32 oz) mustard seeds
  • 3 whole cloves
  • 2 free-range Berkshire pig jowls (about 1.2 kg/2 lb 10 oz each)


In a bowl, combine the salt, mustard oil, mustard seeds and cloves and mix well. Place the jowls in a shallow dish and sprinkle the salt mixture evenly on both sides. Cover and refrigerate for 11 hours.

Preheat a Combioven* to 78°C (172°F) on steam–bake.

Wash the salt mixture off the jowls in cold water and pat dry. Place in a vacuum pouch and vacuum-pack on 100 per cent in a chamber vacuum sealer*. Place in the Combioven and steam–bake for 11 hours or until tender. Cool in the bag.

Remove the jowls from the bag and reserve the cooking liquor for later. Wipe each jowl dry with paper towel. Trim off the skin and the majority of fat and portion each into 2 thick slices.