SOUS VIDE PORK JOWL
Often you hear keto folk talking about fat bombs but they’re usually sweet treats, this here recipe is nature’s fat bomb! It is not pork belly, it is not bacon, it is a whole new experience with a cut you may not have ever had. When I say this melts in your mouth, I am not lying!
INGREDIENTS:
1 to 2 lbs fresh pork jowl, skinned ( I got mine at US Wellness Meats!)
3-4 sprigs of rosemary
4 crushed cloves garlic
2 tsp salt
0.5 tsp black pepper
RECIPE STEPS:
Rinse and pay dry jowl
Coat jowl pieces with salt and pepper and place in vacuum seal bag with garlic & rosemary. Seal bag properly.
Place bag in sous vide bath at 154 degrees F for 48 hours.
Remove from bath and chill in sealed bag for 24 hours.
When ready to use place bag in warm water to loosen the contents. Open and remove jowl pieces gently, they will be very soft. Pat dry and discard the rosemary & garlic.
To save the rendered pork fat, place remaining contents of bag in small sauce pan over low heat until fully melted. Cool in a jar and remove the fat layer for use in cooking. Discard the remaining broth.
To use the jowl, slice like very very thick bacon and brown over high heat in a skillet.
NOTE: Macros here include the copious fat this browning will release so be sure to use it! As pictured I like to scramble eggs with the fat. You could also use it to make a tasty fried cauliflower rice. Anyone want my recipe for that???
MACROS & SERVING INFO:
SERVINGS: Two ounces
CALORIES PER SERVING: 340
PROTEIN: 4g
FAT: 36g (Not a typo! This is pure fat!)
CARBS: 0g
