Behind the scenes with the Chef de Cuisine

 

Berkshire Pork Jowl with Fennel Pollen Recipe

Ingredients

1kg pork jowl
500g rock salt

Salt pork jowls by placing half the rock salt underneath and using the remaining to cover.
Cover and place in fridge for 4 hours to allow the salt to soak right through.
Once ready, remove from salt and wash off any remaining salt under running water.

Add rosemary, thyme, bay leaf, pepper corns and fennel pollen to the pork jowl and place in a vacuum bag. Remove all the air and seal the bag.
Steam at 84 degrees for 10 hours to breakdown the protein.
Remove from steamer (or circulator) and chill in fridge.
Trim any excess fat from the top of each jowl and shape as desired

For the Glaze

100 g honey
1 tablespoon fennel pollen

Combine honey and fennel pollen in a pot and bring to the boil to infuse. Remove from heat immediately once boiled.
Allow to cool slightly then brush over pork jowl.

To Serve

Reheat on a baking tray in oven at 220 degrees for 6 mins
Remove from oven, glaze again and put back in oven for 2 more minutes.

Serve with potatoes, broccoli and carrots as desired