Hog Jowl
intro
Rich, smoky, crispy-edged slow-cooked hog jowl, a beloved Southern US staple traditionally served on New Year’s Day to bring good luck and prosperity.
Ingredients
Steps
Prep and season jowl
Pat the 900g skin-on hog jowl completely dry with paper towels. Use a sharp knife to score the skin in 1-inch crosshatch cuts, slicing only 1/8-inch deep through the skin and top fat layer, not into the underlying meat. Mix 1 tablespoon kosher salt, 2 teaspoons black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 2 tablespoons brown sugar in a small bowl, then rub the spice mix evenly over every surface of the jowl. Let rest at room temperature for 20 minutes to allow seasoning to penetrate.
Sear to render fat
Place a heavy-bottomed 5-quart Dutch oven on the stovetop over medium heat (350°F / 175°C). Set the hog jowl skin-side down in the dry pot with no added oil. Cook for 12–15 minutes, pressing gently with a heatproof spatula occasionally, until the skin is pale golden and 3–4 tablespoons of clear pork fat have rendered out. Flip the jowl to sear the meaty underside for 4 minutes, then transfer to a clean plate temporarily.
Build braise base
Leave the rendered pork fat in the Dutch oven, maintaining medium heat. Add the quartered 150g yellow onion and 4 crushed garlic cloves, sautéing for 3 minutes until fragrant and slightly translucent. Pour in 240ml low-sodium chicken broth and 120ml apple cider vinegar, scraping the bottom of the pot with a wooden spoon to lift all browned fond bits, then bring the liquid to a gentle rolling simmer.
Slow braise jowl
Return the seared hog jowl to the Dutch oven skin-side up, ensuring the braising liquid comes only 1/3 of the way up the meat (do not submerge the skin, to preserve crisping potential). Cover with a tight-fitting lid, transfer to a preheated 325°F (160°C) oven, and braise for 1 hour 45 minutes, until the meat is fork-tender and pulls easily away from the bone.
Crisp the skin
Remove the Dutch oven from the oven, and turn the oven heat up to 425°F (220°C). Uncover the pot, spoon 2 tablespoons of braising liquid over the top of the jowl skin, then return the uncovered pot to the oven. Cook for 10–12 minutes, watching closely to avoid burning, until the skin is deep golden, bubbled, and crisp across the entire surface.
Rest and serve
Transfer the cooked hog jowl to a wooden cutting board, tent loosely with a sheet of aluminum foil, and let rest for 10 minutes to allow internal juices to redistribute. Slice against the grain into 1/2-inch thick pieces, drizzle with strained braising liquid if desired, and serve hot.
Tips
2.During the final high-heat crisping step, check the skin every 3 minutes: if spots darken faster than others, cover those spots with small pieces of foil to prevent burning while the rest of the skin crisps.
3.Strain and save leftover rendered hog jowl fat in a sealed glass jar in the refrigerator for up to 3 months; it adds rich, smoky flavor to fried potatoes, collard greens, or breakfast eggs.
OMG y’all, I made this for our Sunday family dinner and every single plate was licked clean! I was worried hog jowl would be too fatty but the slow cook then crisp step rendered it perfectly, no greasy aftertaste at all. My 10 year old asked for seconds before he even finished his first helping, total win!
Game changer for my weekly meal prep! I portioned this up with roasted sweet potatoes and collards and it held up perfectly all week in the fridge. The crisp stays way better than I thought it would when reheated in the air fryer for 2 minutes. Worth every minute of the 2 hour 45 minute cook time, will be on rotation all fall.
Brought this to our neighborhood block party potluck last weekend and people were hovering over the platter asking for the recipe before I even set it down! I will say it’s a little more hands on than I expected for a slow cook recipe (hence the medium difficulty rating, fair warning) but the payoff is insane. SO good, I already have requests to make it for our Halloween cookout.
Wait, I’ve only ever used hog jowl for seasoning beans and greens! I had no idea you could cook it to be crispy and eat it as a main? I tried this last night and my mind is blown. I did end up cooking it 15 minutes longer than the recipe said to get the crisp level I like, but that’s just my oven being janky I think. 10/10.
This was so good but I messed up the first step! I had the heat too high when I started searing it before the slow cook and burned the edge a little. Still tasted amazing, just looked a little rough. Any tips for getting that initial sear right without burning?
I made this with a maple-bourbon glaze the last 10 minutes of crisping and HOLY COW. If you’re on the fence about adding a little sweet to cut the salt, do it. Absolute perfection. I’ll never make plain hog jowl again.
How did I not know hog jowl is so much cheaper than bacon? I got a whole 2lb pack for like $3 at my local grocery store and this recipe made enough for 4 people with leftovers. Total budget-friendly win, even with the longer cook time. My only note is that it’s pretty salty, so I’d recommend rinsing it a little before cooking if you’re sensitive to salt.
Help! I followed the directions exactly but my hog jowl came out tough instead of tender before the crisp step? Did I cut it too thick? I’m so sad, I was really looking forward to this for date night.
Made this for the Sunday football watch party yesterday and it was the first plate empty. People were choosing this over the wings and the chili! I served it with a side of spicy honey mustard for dipping and it was chef’s kiss. 100% making this for every game day for the rest of the season.