Ingredients:

  • 1.5 lb fresh pork jowl (skin-on)
  • 2 Tbsp coarse salt (Kosher or Sea)
  • 1 Tbsp brown sugar
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 Tbsp soy sauce
  • 3 Tbsp honey or maple syrup
  • 1 Tbsp vinegar (rice or apple cider)
  • 1 tsp Sriracha or Gochujang
  • 1 tsp ground ginger or minced fresh ginger

Instructions:

  1. Pat the 1.5 lb pork jowl completely dry. Score the fat cap deeply in a crosshatch (diamond) pattern, cutting into the fat but not through to the meat muscle. Mix the salt, brown sugar, pepper, paprika, and garlic powder. Rub this mixture aggressively all over the jowl, pushing the rub into the score marks. Place the seasoned jowl skin-side up on a wire rack over a baking sheet. Refrigerate uncovered for a minimum of 4 hours, or ideally, overnight (up to 24 hours), to dry the surface.
  2. Preheat the oven to 325°F (160°C). Bake the jowl (on the wire rack) for 30 minutes. This slow rendering process allows the fat to liquefy and drip away.
  3. Increase the oven temperature to 425°F (220°C). Cook for another 15–20 minutes. Watch closely! The skin should turn deep golden brown and bubble up into crackling. Pull the jowl when the internal temperature hits 185°F (85°C).
  4. Remove the jowl and let it rest for 10 minutes on the rack. While resting, whisk all the glaze ingredients (soy sauce, honey/maple syrup, vinegar, sriracha, ginger) in a small saucepan. Simmer for about 2 minutes until it thickens slightly into a thin syrup.
  5. Slice the rested jowl into thick slices (about 1/4 inch thick). Toss the slices with half the glaze. Arrange on a platter and drizzle the remaining glaze over the top before serving.