Pig Jowl with Spinach
Ingredients
Directions
Prepare the jowl
Boil the smoked pig jowl in 2 gallons of water for 2 hours.
Remove the jowl. Peel off the skin and trim it neatly.
Plate and serve
Prepare fresh spinach and place it on a hot dish.
Arrange the trimmed jowl over the spinach.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Smoked pig jowl
- Provides the main meat and rich fat that flavours the dish during long simmering.
- Fresh spinach
- Forms the green base under the meat, adding fresh flavour and a tender texture.
The step that matters
Boiling the smoked pig jowl for 2 hours. A long, gentle simmer breaks down connective tissue and renders fat, so the jowl becomes tender rather than tough. Keeping the water at a steady simmer rather than a hard boil helps the meat stay tender and intact.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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