Pork Jowl in Onion Skins
Description
The appetizer is quick and easy to prepare. Boiled pork jowl cooked in onion skins can be taken along on a trip, to work, or on a picnic. Sandwiches and canapés are especially delicious with it. For the jowl to salt well, let it cool right in the brine. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Pork cheeks are sold at the market or at a butcher shop, and you can ask for onion skins at a vegetable shop.
- 2
Step 2
Rinse the onion skins several times in water to remove dust and other debris. Place them in a pot together with peeled carrots, onions, and garlic cloves. Add bay leaves.
- 3
Step 3
Rinse the pork jowl in water, scrape the char off the skin, and rinse again. Make deep cuts all the way down to the skin so the brine penetrates inside the piece of meat. Place in a kazan, add salt, and pour in warm water.
- 4
Step 4
Boil the jowl for approximately 40–45 minutes over medium heat. Halfway through cooking, turn it skin-side up and cover the pot with a lid.
- 5
Step 5
Then turn off the heat and cool the meat directly in the brine.
- 6
Step 6
Remove the pork jowl from the brine and remove any onion skins stuck to it. Slice into slices.
- 7
Step 7
Serve the meat with mustard, bread, various sauces, or a side dish.