Pig Jowl

• 100 g (3½ oz) sea salt flakes
• 50 ml (1¾

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 mi