Description
A deliciously rich and savory pork dish, prepared in the traditional guanciale style.
Ingredients
Scale
- 2 pounds pork jowl
- 1 tablespoon black pepper
- 2 teaspoons kosher salt
- 4 cloves garlic, crushed
- 2 bay leaves
- 1 teaspoon thyme
- 1 tablespoon crushed red pepper flakes
Instructions
- Trim the pork jowl of excess fat and sinew, then cut it into large pieces.
- In a bowl, mix the salt, pepper, garlic, bay leaves, thyme, and red pepper flakes.
- Rub the mixture all over the pork jowl pieces, ensuring an even coating.
- Cover and refrigerate for at least 24 hours to cure.
- Preheat the oven to 250°F (121°C).
- Place the cured pork jowl in a baking dish and cover with rendered fat (pork lard or olive oil).
- Bake for about 4 hours or until tender.
- Remove from the oven and let it cool before storing in the refrigerator.
Notes
- Let the pork jowl sit in the fridge for a few days for the best flavor.
- Use this confit in pasta dishes, salads, or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg