As the Lunar New Year approaches, the shopping atmosphere becomes lively and exciting. Among the sought-after items, pork jowl, also known as “pig’s cheek,” has become a “rising star” in the kitchens of homemakers.
Famous for its delicious flavor, strong taste, and characteristic tenderness, pork jowl has become the top choice for various dishes, especially as the New Year draws near. Its appeal seems to surpass all limits as shelves quickly go empty, with supply struggling to keep up with the high demand. Wise homemakers know that to obtain this “premium” ingredient for a cozier family meal, they need to be quicker and more skillful than ever.
What is Pork Jowl?
Pork jowl or pork cheek might sound unfamiliar as many only know about thigh muscle (inside thigh). However, due to its rarity and delicious meat, pork jowl is highly sought after. Pork jowl is the meat found on both sides of a pig’s face, below the cheekbones. This part is called the inner cheek. The lean meat of the jowl is interspersed with many tendons. These tendons make the meat neither tough nor dry but instead tender and flavorful. The outer cheek is also tasty but has a bit more fat.
Pork jowl is a sought-after cut of meat, especially during the Lunar New Year period.
What’s even more special is that only a few hundred grams of pork jowl can be obtained from each pig, so this part of the meat often sells out quickly and is hard to find. Notably, this cut of meat tastes delicious no matter how it’s cooked, whether steamed, boiled, stir-fried, grilled, or used in porridge…
This type of meat is challenging to purchase, and its price is relatively high, ranging from 180,000 to 200,000 VND per kilogram. To buy pork jowl, homemakers need to place their orders with the butcher in advance.
How is Pork Jowl Different from Pork Jowls?
Many people confuse these two cuts of meat. Essentially, both pork jowl and pork jowl bacon are from the pig’s cheek area. The difference lies in their specific locations. The jowl is located directly below the cheekbone, and each pig yields only a few hundred grams of this meat.
On the other hand, the jowl bacon is found below the pig’s jawline, where the flesh expands. Several kilograms of this meat can be trimmed from this area. This cut has fewer tough tendons than the jowl and tends to have more fat and loose flesh. However, which part tastes better depends on individual preferences. Nevertheless, the jowl is rarer, more versatile in cooking, and has better-quality meat, making it more sought-after.
Pork jowl can be used to create many delicious and appealing dishes.
In addition to the question, “What is pork jowl?” knowing how to buy fresh and tasty pork jowl is also a concern for many. To select good-quality pork jowl, homemakers should keep the following in mind:
– When buying pork jowl, choose pieces with a dry surface and avoid those with a wet appearance, as this could indicate previously frozen meat or even water injection to increase weight.
– Moreover, high-quality meat will feel springy when gently pressed, indicating freshness and tastiness.
– Color is also essential: Look for pieces with a natural light red or pink hue, free from dark spots or abnormal discoloration, as these could suggest spoilage or poor quality. Especially avoid meat with an odd or unpleasant smell, as this may indicate improper storage.
– Lastly, don’t forget to inspect for blood on the surface, as this can impact both the flavor and hygiene of the meat.
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