Name: Jowl with Spinach
Ingredients: 1 corned pig's cheek; cold water; boiled spinach

Jowl with Spinach

Ingredients

1 corned pig's cheek
cold water
boiled spinach

Directions

Prepare

Wash the corned pig's cheek in 3 or 4 waters.
Place the cheek in a pot and cover it with cold water.

Cook and serve

Boil slowly for 2½ hours.
Serve on a dish of boiled spinach that has not been cut fine.

Recipe from a historical cookbook (Internet Archive).

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

Corned pig's cheek: Provides the main meat; long slow boiling makes it tender and lets its salted flavour season the dish.
Boiled spinach: Forms the bed the meat is served on, adding a soft, moist green base.

“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.