Pork Jowl Char SiewFriday, June 06, 2014
I have just returned from spending 5 months in Toronto, Canada as a part of my Sabbatical break. This is also one reason I was blogging less. I met many wonderful friends in Toronto and there are many good things about the city which I hope to write about soon.
Being a food blog, it is back to food. And I am back to my home and familiar kitchen environment. I was early at the wet market this morning and was glad to come across some pork jowl (or cheek). It is not displayed and you have to ask the butcher for it.
Using my Mum's Char Siew recipe (here and here - I have been blogging Char Siew recipes ad infinitum!), I patiently braised the cheeks till I got the right texture. The result is a tender succulent CS with a nice "bounce" to the bite. Do cook it on low fire and be patient.
My friend just returned from Hong Kong and gave me packets of dried noodles. Making Char Siew using the wok made sense as it ends with a sauce which I can use for the noodles. Add some wontons, blanched veg and fish balls and we had a satisfying dinner. It is a good and simple way to celebrate the joy of home cooking...at home.
It is nice to be back. Here are some pics to inspire you.
|Pork Jowl or cheeks|
|Braising in the pan|
|Almost done, after 35 minutes|
|Searing or "charring" the cheeks|
|On the left are the jowls, lean pork belly on the right|
|We love the bite of the jowl|