Candied pork jowl

Candied pork jowl

By
From
Deep South
Serves
4-6
Photographer
Andy Sewell

Also called hog maws, pig’s cheeks are said to bring good luck when eaten on New Year’s Day with Collard Greens and Hoppin’ John.

Ingredients

Quantity Ingredient
2-3 pork jowls
50g salt
50g dijon mustard
50g light soft brown sugar

Method

  1. Coat the jowls thoroughly in the salt, making sure to rub it in well. Wrap in cling film and chill for 24 hours.
  2. Remove the jowls from the salt, rinse and dry. Brush them all over with the Dijon mustard and then rub with the sugar in an even layer. Wrap and store for another 24 hours.
  3. Place the jowls in a smoker and smoke gently at 105°C for 2–3 hours, until the internal temperature registers 77°C. on a probe thermometer.
Tags:
American
Southern cooking
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