I bought some salted pig jowl.
At the nearby Mexican market.
I was thinking at first about using it for a substitute for guiancale in a pasta carbonara but it's obviously missing the cure found in the Italian version. So I'm probably just going to make a pot of beans with it.
Anybody have experience with jowls?
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1 Comment:
Slice it and cook it like bacon. I grew up with it, and never was deeply fond of it. But it can be used similarly. BTW, it was pronounced to rhyme with "coal" , now "cowl".
lemons at 2:04PM on 04/16/07