Jowl | Rivasam

 Cured or Smoked

• Italian cuisine: Pork jowl is famously cured and aged to make guanciale, a key ingredient in classic dishes like:

  • Carbonara

  • Amatriciana

  • Gricia

• It's richer and more tender than pancetta or bacon, with deep umami flavor.

2. Pan-Fried or Rendered

• Sliced thin and pan-fried like bacon (especially in Southern U.S. cuisine) — known as jowl bacon.

• Rendered fat can be used for cooking greens, cornbread, or beans for extra richness.

3. Braised or Slow-Cooked

• The fat and connective tissue break down beautifully in slow cooking.

• Use it in:

  • Stews

  • Soups

  • Beans and lentils

  • Collard greens or cabbage (classic in Southern U.S. cooking)

4. Grilled or Roasted

• Crispy pork jowl is popular in Southeast Asian dishes:

  • Thai moo krob (crispy pork belly, often includes jowl)

  • Filipino inihaw na pisngi (grilled pork jowl)

  • Korean hangjeong sal (grilled pork jowl, often served like samgyeopsal)

5. Ground or Minced

• Can be added to sausage mixes or ground pork for added fat and flavor.

• Great for meatballs, dumpling fillings, or stuffed vegetables.

6. Fat Source

• Render it down for pork fat/lard, which is excellent for:

  • Roasting vegetables

  • Frying eggs

  • Making pastry (flaky pie crusts!)