📝 About This Recipe
Experience the luxurious decadence of the pork jowl, the same prized cut used to make traditional Italian Guanciale, reimagined as a succulent roast. This dish transforms the incredibly marbled, tender cheek into a masterpiece of textures, featuring a glass-like crackling skin and melt-in-your-mouth fat infused with aromatic peppercorns and rosemary. It is a celebration of rustic Italian flavors, offering a richer, more intense pork experience than any traditional roast or belly could provide.
🥗 Ingredients
The Pork
- 2.5 pounds Fresh Pork Jowl (Cheek) (skin-on, high quality pasture-raised preferred)
- 2 tablespoons Kosher Salt (for dry-brining)
The Guanciale-Style Rub
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 3 sprigs Fresh Rosemary (leaves finely minced)
- 4 sprigs Fresh Thyme (leaves only)
- 4 pieces Garlic Cloves (turned into a paste)
- 1 teaspoon Fennel Seeds (crushed)
- 1/2 teaspoon Red Pepper Flakes (optional for subtle heat)
The Roasting Bed
- 1 large Yellow Onion (cut into thick rounds)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 2 pieces Bay Leaves (fresh or dry)
👨🍳 Instructions
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1
Begin by preparing the pork jowl. Use a sharp knife to score the skin in a crosshatch pattern, being careful to cut through the skin and some fat, but not into the meat. Pat the entire surface extremely dry with paper towels.
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2
Generously season all sides of the pork with the kosher salt. Place the pork on a wire rack over a baking sheet and leave it uncovered in the refrigerator for at least 12 hours, preferably 24. This 'dry-brine' step is essential for achieving a shatteringly crisp skin.
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3
On the day of cooking, remove the pork from the fridge 1 hour before roasting to bring it to room temperature. Preheat your oven to 300°F (150°C).
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4
In a small bowl, combine the cracked black pepper, minced rosemary, thyme, garlic paste, crushed fennel seeds, and red pepper flakes. Mix until it forms a coarse, fragrant paste.
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5
Rub the spice mixture all over the meat side and the sides of the jowl. Try to keep the top skin side relatively clear of the herbs to prevent them from burning, but ensure the black pepper is well-pressed into the scored lines.
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6
In a heavy-bottomed roasting pan or a large cast-iron skillet, arrange the onion rounds and bay leaves to create a 'trivet' for the meat. Pour the white wine into the bottom of the pan.
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7
Place the pork jowl skin-side up on top of the onions. The onions will prevent the meat from sticking and will flavor the rendered fat.
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8
Roast in the center of the oven for approximately 2 hours. At this low temperature, the abundant fat in the jowl will slowly render, basting the meat from within.
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9
After 2 hours, check the internal temperature; it should be around 170°F (77°C) and the meat should feel very tender when pierced with a knife.
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10
Increase the oven temperature to 450°F (230°C) for the final 'blast' of heat. Roast for another 15-20 minutes. Watch closely as the skin puffs up and turns into golden-brown crackling.
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11
Once the skin is blistered and crisp, remove the pan from the oven. Transfer the pork to a cutting board and let it rest for at least 15 minutes. Do not tent with foil, as the steam will soften the crispy skin.
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12
Slice the jowl into thick ribbons or medallions. Serve immediately while the fat is warm and silky and the skin is at its crunchiest.
💡 Chef's Tips
Always ask your butcher for 'jowl' rather than 'cheek' if you want the skin on; cheeks are often sold trimmed and skinless. If the skin isn't crisping evenly during the final high-heat stage, use the broiler for 1-2 minutes, but stay focused—it can burn in seconds. Save the rendered fat from the bottom of the pan! It is liquid gold and can be used to roast potatoes or sauté greens later. Don't skip the 24-hour air-dry in the fridge; moisture is the enemy of the perfect crackling. Use a serrated knife to slice through the crispy skin without crushing the tender meat underneath.
🍽️ Serving Suggestions
Serve alongside a bright, acidic Fennel and Citrus Salad to cut through the richness of the pork. Pair with a bold Italian red wine like a Sangiovese or a Nebbiolo to balance the fat and pepper. A side of creamy polenta or braised Cannellini beans provides the perfect soft texture to complement the crunch. Provide a small bowl of Salsa Verde (parsley, capers, anchovy, lemon) on the side for a zesty dipping sauce. Leftovers are incredible thinly sliced and served on toasted sourdough with a smear of Dijon mustard.