Ingredients
Scale
- 1 lb cured pork jowl
- 1/2 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon butter
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
Instructions
- Pan fry the pork jowl over medium heat until crispy.
- Remove the pork jowl from the pan and drain off the excess grease.
- Lower the heat to medium-low, then return the pork jowl to the pan along with chicken broth, honey, and butter. Stir to combine.
- In a small bowl, mix the cornstarch with water, then pour it into the pan. Stir and let it simmer for 3-5 minutes, until the sauce thickens and coats the pan. Ensure the jowl is well-coated with the sauce using tongs.
- Prepare the dipping sauce by mixing soy sauce, vinegar, garlic, and red pepper flakes in a separate bowl.
- Serve the warm pork jowl with the dipping sauce on the side.
Notes
Ensure the pork jowl is drained properly to achieve maximum crispiness.
Feel free to adjust the level of red pepper flakes for your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.