Recipes

Salt and Peppered Pork Jowl

A silky, crispy Asian tapas featuring pork jowl with a fragrant garlic-chili finish

Servings: 2–3
Prep Time: 15 minutes + 2 hours marinating
Cook Time: 15 minutes

Ingredients

  • Main:
    • 300 g pork jowl
    • 4 cloves garlic, minced
    • 1 shallot, chopped
    • 3 bird’s-eye chilies (to taste)
    • ½ tsp salt
    • 2 tbsp rice flour
  • Marinade:
    • 2 tsp fish sauce
    • ½ tsp sugar
    • ¼ tsp white pepper
    • ¼ tsp black pepper
    • ½ tsp garlic powder
    • ½ egg

Notes

  • Pork jowl can be replaced with pork belly if unavailable
  • Adjust chili quantity for desired heat level

Instructions

  1. Pat the pork jowl dry with paper towel and cut into strips.

  2. Mix all marinade ingredients, coat the pork, and marinate at least 2 hours. Meanwhile, mince the garlic and chop the shallot and chilies.

  3. Heat oil in a pan and fry minced garlic until lightly golden. Remove and drain; reserve the garlic-infused oil.

  4. Dust pork strips with rice flour. Shallow-fry in the same pan, about 3 minutes per side, until golden. Set aside.

  5. Add a little garlic oil back to the pan. Sauté shallot with salt and five-spice powder. Return pork strips, toss, then add fried garlic and chilies. Stir-fry 1 minute and serve hot.