Crispy Pork Jowl – Crispy, sweet, fatty deliciousness baked to perfection. Maple syrup, brown sugar, cayenne, and paprika bring mouthwatering flavors and an addictive texture to this bacon-like delicacy.
Enjoy the best of soul food any time!
When the craving for authentic soul food hits, pork jowl is one of my go-to recipes. Since we’re going for the smoked jowl, there’s no curing or marinating. Just slice, season, and bake. So for busy moms like me, this recipe is fabulous! 👌
While pork jowls are typically ground up for sausage, you can’t miss enjoying them on their own. The crackling sounds of every perfect bite of this crispy delicacy are so enjoyable. The secret to the irresistible crisp texture is the maple syrup and brown sugar.
What Is Crispy Pork Jowl?
Pork jowl is from the pig’s face, including the cheek. It’s usually cured or smoked just like bacon, but generally cheaper. Besides, it’s a fantastic substitute for bacon in sandwiches and salad toppings. So if you’re searching for something new and unique, this is it! 🤩
Recipe Ingredients
- Pork Jowl – While it’s not as tender as pork belly, it’s just as or even more flavorful. If you have trouble finding it, check out the local ethnic markets or ask your local butcher.
- Sweeteners – The sweet and smoky flavors of maple syrup and brown sugar are the secret to this crispy candied pork jowl.
- Seasonings – The peppery heat from cayenne and paprika add zing, but you can leave out the cayenne if you want a milder version.
How to Make Crispy Pork Jowl
- Arrange – Lay pork jowl slices in a single layer on the baking rack. (If using whole pork jowl, slice into ½-inch thick slices using a sharp knife, then arrange them).
- Mix – Mix the syrup, brown sugar, black pepper, salt, cayenne pepper, and paprika in a small bowl. Mix until thoroughly combined and the sugar is slightly melted. (Photo 1-2)
- Coat – Next, spread a generous amount of the brown sugar mixture on both sides of each jowl slice. (Photo 3)
- Broil – Set the oven to low broil, place the baking sheet about 4 inches away from the broiler, and broil the pork jowl for 3-4 minutes on each side or until crispy. (Photo 4)
- Allow to Cool – Take out the crispy pork jowl from the oven and allow it to cool for about 5 minutes.
- Serve pork jowls with beans, black-eyed peas, and collard greens. Enjoy!
Recipe Variations
- Million Dollar Bacon (Millionaire Bacon) – Use thick slices of bacon instead of pork jowl. Imagine the savory and smoky flavor of bacon combined with caramelized sweet maple syrup coating. It’s like a dream! It definitely deserves its name.
- Instead of broiling it, put sliced pork jowl instead of ham or bacon in your bean recipe. Yum!
- While the sugar makes it crispy, you can omit it and the maple syrup for a non-sweet (keto-friendly), slightly less crispy version.
- Add it to a BLT or tuna melt for extra goodness.
Tips and Tricks
- Instead of an oven, you can also use an air fryer to crisp up the pork jowl bacon. Set the temperature to 350℉/177℃ and air fry for 8-9 minutes. The timer depends on your desired texture, either soft or crispy.
- Pork jowl is typically tougher, so you could use a tenderizer before cooking it.
- Allow broiled pork jowl slices to cool, allowing the caramelized sugar to harden and crisp up.
Make-Ahead Instructions
To make ahead, you can marinate the pork with the maple mixture and store it in an airtight container or resealable freezer-safe bag. Refrigerate for a day or two, or freeze it for 4-6 months. Let the jowl come to room temperature before cooking.
Serving and Storage Instructions
This deliciousness is excellent in a sandwich or any other recipe you’d use for bacon. Serve it at room temperature for the crispiest texture.
Leftovers will last in a fridge for up to four days. Reheat in a preheated 350℉/177℃ oven for a few minutes or zap it in the microwave at half-power, covered with a paper towel, so it doesn’t spatter.
FAQs
Pork jowl, hog jowl, or jowl bacon is not technically bacon. While they are similar, the pork jowl has thicker layers of meat and fat than bacon. Do you like bacon ends for an economical addition to beans? Then you’ll love jowl.
Just about every culture has a good use for it. Typically it’s ground up in sausage, but some recipes take advantage of the fattiness. The Italians smoke it for guanciale. Otherwise, it makes an ideal replacement for bacon.
No. The pork jowl is from the face, not the belly. That said, they can be used interchangeably. Just remember that jowl is a tad tougher.
What to Serve With Crispy Pork Jowl
Enjoy this Black Folks’ crispy pork jowl recipe like a proper Southerner by serving it along these equally satisfying recipes below.
More Mouthwatering Pork Recipes to Try
- Oven-Baked Pork Chop
- Pork Tenderloin Roast
- Pan-Fried Boneless Pork Chops
- Stuffed Pork Loin Roast
- Hog Maw
Conclusion
Crispy pork jowl is wonderfully balanced with smokey sweetness, perfect for a hectic schedule. Would you like to keep up with my new recipes? Then sign up for my newsletter to stay up to date. 😉
Crispy Pork Jowl
Ingredients
- 1 pound (450g) smoked pork jowl, whole or thick-sliced
- ¼ cup maple syrup
- ½ cup light brown sugar
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
Instructions
- Line your baking sheet with aluminum foil, then place a baking rack on it. Spray the prepared baking tray and rack with cooking spray. Set aside
- Arrange pork jowl slices in a single layer on the baking rack. (If using whole pork jowl, slice it into ½-inch thick slices using a sharp chef's knife, then arrange the slices in a single layer on the rack).
- Add the syrup, brown sugar, black pepper, salt, cayenne pepper, and paprika in a small mixing bowl. Mix until thoroughly combined and the sugar is slightly melted.
- Next, spread a generous amount of the brown sugar mixture on both sides of each slice.
- Turn on the oven to low broil, place it about 4 inches away from the broiler, and broil pork jowl for 3-4 minutes on each side or until crispy.
- Take the crispy pork jowl out of the oven and allow it to cool for about 5 minutes.
- Serve it with beans, black-eyed peas, and collard greens, and enjoy!
Tips & Notes:
- Instead of an oven, you can also use an air fryer to crisp up the pork jowl bacon. Set the temperature to 350℉/177℃ and air fry for 8-9 minutes. The timer depends on your desired texture, either soft or crispy.
- Pork jowl is typically tougher, so you might want to tenderize it before cooking.
- Allow broiled pork jowl slices to cool, allowing the caramelized sugar to harden and crisp up.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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