Ingredients
Scale
- 1 kg pork jowl
- 50 g salt
- 10 g black peppercorns
- 5 g thyme
- 4 g bay leaves
- 5 cloves garlic
- 500 ml olive oil
Instructions
- Start by curing the pork jowl with salt, black peppercorns, thyme, bay leaves, and crushed garlic. Let it rest in the refrigerator for 48 hours.
- After curing, rinse the pork jowl thoroughly and pat dry.
- In a pot, submerge the jowl in olive oil and slowly cook at a low temperature (around 90°C) for 6-8 hours until tender.
- Once cooked, let it cool in the oil for flavor infusion.
- Store in the refrigerator or use immediately as needed.
Notes
- Ensure that the pork jowl is fully submerged in oil during cooking.
- This confit can be stored in the refrigerator for up to a month.
- Use it in pasta, salads, or as a topping for pizzas.
- Prep Time: 48 hours
- Cook Time: 8 hours
- Category: Main Dish
- Method: Confit
- Cuisine: Italian
- Diet: Carnivore
Nutrition
- Serving Size: 100 g
- Calories: 400
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 100 mg