Crispy Pork Jowls with Spicy Vinegar Dip
1 hr and 15 mins
4 persons
Ingredients
For the Pork Jowls:
1 kg pork jowls (pigue or maskara)
5 cloves garlic, crushed
2-3 pcs bay leaves
1 tbsp whole peppercorns
2 tbsp salt
1 tbsp vinegar (to help tenderize)
Water (for boiling)
Cooking oil (for deep frying)
For the Spicy Vinegar Dip:
1/2 cup cane vinegar (or white vinegar)
3 cloves garlic, minced
2-3 pcs bird’s eye chili (labuyo), chopped
1 small red onion, chopped (optional)
1/2 tsp sugar (optional, for balance)
Salt and pepper, to taste
Instructions
Step 1: Boil the Pork Jowls (45 minutes)
In a large pot, combine pork jowls, garlic, bay leaves, peppercorns, salt, vinegar, and enough water to cover the meat.
Bring to a boil, then simmer for 40-45 minutes or until the pork is fork-tender.
Remove the pork from the pot and let cool.
Pat dry thoroughly using paper towels (important for crispiness).
Step 2: Prepare the Spicy Vinegar Dip
In a bowl, mix together:
Vinegar
Minced garlic
Chopped chilies
Optional onion
Optional sugar
Salt and pepper to taste.
Stir and set aside for at least 10 minutes to let the flavors blend.
Step 3: Fry the Pork Jowls (15 minutes)
Heat enough cooking oil in a deep pan over medium-high heat.
Once hot, carefully lower the pork jowls into the oil.
Fry until golden brown and crispy (about 10-15 minutes).
Remove and drain on a rack or paper towels.
Step 4: Serve
Slice the crispy pork jowls into thin pieces.
Serve hot with the spicy vinegar dip.
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