Braised Zesty Jowl Canapes
Jowl meat, cooked low and slow until it practically melts in your mouth, topped with a zesty salsa verde that gives each bite an explosion of flavor. Each bite is almost perfection.
6 hrs + Overnight
Easy
8
What you’ll need
INGREDIENTS
- 500g SunPork Fresh Foods Jowl
- 1 onion, diced
- 1 celery stalk, sliced
- 8 garlic cloves, peeled
- 1 tsp. whole black peppercorns
- 2 bay leaves
- 750ml red wine
- 1L beef stock
- 4 Tbsp. olive oil
- 2 cups flat leaf parsley + extra to serve
- 1 cup fresh basil
- ½ cup fresh mint
- 2 Tbsp. Dijon mustard
- 2 Tbsp. red wine vinegar
- 2 Tbsp. baby capers
- 1 Tbsp. cornflour
- Salt and pepper, to taste
- 2 Tbsp. horseradish cream
- Mashed potato, to serve
- Crackers, to serve
How to make it
- In a slow cooker, add pork jowl, onion, celery, garlic, peppercorns and bay leaves. Cover with red wine and stock, then cook on low for 6 hrs.
- In a blender, combine oil, parsley, basil, mint, Dijon, vinegar, and capers then blend to form a sauce. Season the salsa verde to taste and set aside.
- Once the pork jowl has cooked, remove the meat sections from the slow cooker and allow to rest.
- Transfer 1 cup of the cooking liquid to a saucepan, and heat over med-high, stirring continuously. When reduced by a ⅓ lower heat to low, mix cornflour with 1 Tbsp. of water into a smooth paste then pour into the sauce, whisking continuously until smooth and thickened.
- Stir horseradish cream into mash potatoes when hot.
- Dollop mash potato onto cracker, followed by the salsa verde and shred the jowl ontop.
- Serve and enjoy!
