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Pork Jowl Asian Barbeque Sticks
Prep Time: 15 minutes
Inactive Time: 2 days
Cook Time: 6 minutes
Smithfield Product: Smoked Jowl
- 2 pounds Smithfield Recipe Ready Smoked Pork Jowl
- 1 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons Japanese rice wine
- 1/4 cup dark brown sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon coarse ground black pepper
- 2 teaspoons minced fresh ginger root
- 2 garlic cloves, minced
- Bamboo skewers, soaked in water for 30 minutes
- Sweet Cucumber Slices (recipe at right)
Using a sharp knife, trim any skin from the pork jowl and place the jowl in the freezer while preparing the marinade. Note: Placing the jowl in the freezer will help you to make thinner slices.
In a two gallon zip-top bag add remaining ingredients. Close the top and mix the ingredients together well with your hands while lightly shaking the bag.
Remove trimmed jowl from the freezer and slice diagonally into 1/4 to 1/2-inch thick strips. Place strips into the bag of marinade and gently massage the marinade into the jowl. Refrigerate for 48 hours.
Preheat an outdoor grill or indoor grill pan to medium-high heat. Remove slices of jowl from marinade and thread on the end of a soaked skewer. Place skewers on grill and cook until just charred, turning once (approximately 3 minutes per side). Serve over Jasmine rice with Sweet Cucumber Slices on the side.