You might want to purchase a bacon press if you don’t have one. Place the jowls in a cold pan, then turn the heat to low. The blotting is more important with frying. Gail Sessoms, a grant writer and nonprofit consultant, writes about nonprofit, small business and personal finance issues. Cover tightly and simmer slowly 2 hours or until peas are tender. We and our partners will store and/or access information on your device through the use of cookies and similar technologies, to display personalised ads and content, for ad and content measurement, audience insights and product development. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing. Hog jowls, a traditional Southern favorite, are most often fried like bacon, then served with greens or used to flavor soup or stew. Place the hog jowl slices on a plate until the skillet or roasting pan is ready. Rinse the jowls thoroughly. Fried hog jowl bacon is a long-standing New Year’s Day tradition. Discard the fat or save it for cooking. She volunteers as a court-appointed child advocate, has a background in social services and writes about issues important to families. Preheat the oven to 350 degrees Fahrenheit. There is no need to add oil. Fry the jowls until they reach the desired level of crispiness, then let them drain on a thick layer of paper towels. M.H. Increase the oven temperature 10 or 20 degrees if the bacon needs to brown and crisp more quickly. Also, now would be a good time to discard the rosemary, thyme and bay leaves. Use the bacon press to prevent curling. Look for hog jowls at local grocery stores, ethnic grocers, mail-order meat distributors and online sellers. To enable Verizon Media and our partners to process your personal data select 'I agree', or select 'Manage settings' for more information and to manage your choices. If frying is not your favorite cooking method, try baking the hog jowl bacon in an oven set to about 375 degrees Fahrenheit. Flip the slices over and allow the other sides to cook until brown and crisp. Use the press to stop the bacon from curling during cooking. Add vegetables such as garlic, onion, carrots, celery and turnips, if desired. Serve the hog jowl bacon while it is hot and moist. Baking, if done properly, will achieve the same crispy-chewy results as frying. Don't trim the skin or the fat. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. The finished product looks like regular bacon in appearance if not in shape. Hog jowls, a traditional Southern favorite, are most often fried like bacon, then served with greens or used to flavor soup or stew. Place the pork jowls in a deep baking pan, then pour in enough broth or stock to cover the jowls plus about 1 inch. Once you have cooked the pork cheeks, remove them from the pot/pan, then transfer to a plate and cover them with foil. Thoroughly rinse the jowl under warm running water and use a sharp knife to remove the layer of brown fat, also called the rind. Heat the skillet as you would to fry bacon regularly. Information about your device and internet connection, including your IP address, Browsing and search activity while using Verizon Media websites and apps. Transfer the jowls to a plate, then serve. Add whole onion, crushed red pepper, sugar, and salt. Prepare two jowls per person because hog jowls are fairly small. The goal for fried hog jowl bacon is dark brown color, a crispy exterior and a soft, chewy interior. // Leaf Group Lifestyle, How to Cook Barbecue Chicken Drumsticks in a Slow Cooker, How to Cook Tender Rolled Flank Steaks in the Oven, Seattlest: Recipe: Ethan Stowell's Braised Pork Jowls, Pig: Cooking With a Passion For Pork; Johnnie Mountain, University of Wisconsin Extension: USDA Revises Recommended Cooking Temperatures for All Whole Cuts of Meat to 145 Degrees, The Kitchn: How to Cook Bacon on the Stovetop, The Deluxe Food Lover's Companion; Sharon Tyler Herbst and Ron Herbst. Place ham hocks or hog jowl in large kettle with water, bring to boil, and cook for 1 1/2 hours. Hog jowl - - yes, the term is literal - - is proof of the old saying that Southerners eat every part of the pig except the oink. Although you can buy pre-sliced hog jowl bacon, purchase the cured and smoke whole hog jowl and slice it to your preferred thickness. Put in the oven and cook for 2 hours. Trim the tough skin from the jowls, then cut the them into slices or chunks. Starting the jowls in a hot pan increases the chance of scorching. Hog jowl bacon fries better than it microwaves. There’s just a little difference in the taste of the smoked jowls that tickles my taste buds, so I try to … Although cooks commonly use cured and smoked hog jowls as seasoning meat in greens, beans, soups and stews, making bacon is another popular use for hog jowls. Lay the hog jowl slices in a baking or roasting pan and place the uncovered pan into the oven. Insert a meat thermometer into the thickest part of one of the jowls to be sure the meat is cooked to a minimum temperature of 145 F. Remove the jowls from the oven and allow them to rest for 3 minutes, then serve. Copyright © 2020 Leaf Group Ltd., all rights reserved. Serves 8. Baking, if done properly, will achieve the same crispy-chewy results as frying. // Leaf Group Lifestyle, Unique Culinary Adventures: Hog Jowl Bacon, The Southern Table: Fat Back and Hog Jowls. Once the bacon is done, place the slices on a plate covered with paper towels to blot the grease. Flip the slices every few minutes and pour off the excess grease during baking. You can also braise or fry beef jowls, which are typically known as beef cheeks. Drain peas and add to the hog jowl. Lay the hog jowl slices in a baking or roasting pan and place the uncovered pan into the oven. The fat edge of the hog jowl slice, if left intact, should be hard and crunchy. However, the rich, smoky flavor of crispy hog jowl bacon is an excellent alternative to mass-produced bacon and pork rind any day of the year. Braising, or slow cooking in liquid, is an effective cooking technique because it breaks down the tough fibers to reveal tender, succulent meat. Although jowls have a flavor similar to bacon, they are fattier because they consist primarily of fat and cartilage. Lay paper towels over the top of the bacon slices to blot more grease. Serve with hot cooked rice and cornbread. You can also draw out the melted fat with a turkey baster. Stir the strips or pieces when they begin to shrink and curl.