The New Pork Belly

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November 29, 2009 by seanbrock

Fudge Farm Pork Jowls

Brined for 24 hours and cooked SV for 36 hours at 71.1C, pressed and then fried.

The liquid found inside the bag after chilling the jowls down was absolutely incredible.  It was so gelatinous it made your lips stick together.  It’s being used today to braise some trotters for a terrine.  The texture and flavor is really, really nice….Hello mr. sous vide pork jowl, we are gonna be great friends……………

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