Recipes with pork jowl bacon

Bucatini Carbonara | Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks and cheese. At Holeman and Finch, Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs.

Bucatini Carbonara

Bucatini Carbonara | Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks and cheese. At Holeman and Finch, Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs.

Guanciale is Italian cured pork cheek or jowl. It's traditionally used in classic pastas, like spaghetti all carbonara and bucatini all'amatriciana. Because it's largely fat, guanciale has a more seductive pork flavor and delicate texture than cured meat that comes from the belly (like pancetta, which is a common substitute, though the flavor isn't the same).

Guanciale, or Jowl Bacon

Guanciale is Italian cured pork cheek or jowl. It's traditionally used in classic pastas, like spaghetti all carbonara and bucatini all'amatriciana. Because it's largely fat, guanciale has a more seductive pork flavor and delicate texture than cured meat that comes from the belly (like pancetta, which is a common substitute, though the flavor isn't the same).

The Food Canon - Inspiring Home Cooks: Auntie Ruby's Char Siew - Summarised, Simplified Recipe & Tips

The Food Canon - Inspiring Home Cooks: Auntie Ruby's Char Siew - Summarised, Simplified Recipe & Tips

A Filipino sisig recipe by Hapa SF chef William Pilz for sizzling pork jowl, ear, and shoulder cooked with calamansi and chiles.

Sisig (Filipino Sizzling Pork)

A Filipino sisig recipe by Hapa SF chef William Pilz for sizzling pork jowl, ear, and shoulder cooked with calamansi and chiles.

How to Cook Pork Jowl Bacon

How to Cook Pork Jowl Bacon

Pork-jowl bacon doesn't differ much from pork-belly bacon, except for one thing: technically, it's offal.

Pork-jowl bacon doesn't differ much from pork-belly bacon, except for one thing: technically, it's offal. Although you wouldn't know by its appearance -- both jowl bacon and regular bacon are cured and smoked -- pork-jowl bacon comes from the inside of the pork cheek, just below the eye. You do, however, have to cook it a bit differently than you...

How to Cook Pork Jowl Bacon

Pork-jowl bacon doesn't differ much from pork-belly bacon, except for one thing: technically, it's offal. Although you wouldn't know by its appearance -- both jowl bacon and regular bacon are cured and smoked -- pork-jowl bacon comes from the inside of the pork cheek, just below the eye. You do, however, have to cook it a bit differently than you...

Thai-style Braised Pork Cheeks from Serious Eats (http://punchfork.com/recipe/Thai-style-Braised-Pork-Cheeks-Serious-Eats)

Thai-style Braised Pork Cheeks from Serious Eats (http://punchfork.com/recipe/Thai-style-Braised-Pork-Cheeks-Serious-Eats)

Pork Cheek Ragù with Pappardelle - so rich but oh so good for a splurge!

Pork Cheek Ragù

Pork Cheek Ragù with Pappardelle - so rich but oh so good for a splurge!

Thai BBQ Pork Jowl คอหมูย่าง นำ้จิ้มแจ่ว

Thai BBQ Pork Jowl คอหมูย่าง นำ้จิ้มแจ่ว

Bomba's Pedro Ximenez-Braised Pork Jowl Recipe | Smudge Eats. Get rid of flour and dairy

Bomba's Pedro Ximenez-Braised Pork Jowl Recipe | Smudge Eats. Get rid of flour and dairy

Pork Cheeks braised in red wine sauce  20120117-nasty-bits-tomato-braised-pork-cheeks-primary.jpg

Pork Cheeks Braised in Tomato Wine Sauce

Pork Cheeks braised in red wine sauce 20120117-nasty-bits-tomato-braised-pork-cheeks-primary.jpg

Slow Cooker Bean and Bacon Soup

Slow Cooker Bean and Bacon Soup

Spaghetti Carbonara  SERVES 4    INGREDIENTS  3 tbsp. extra-virgin olive oil  4 cloves garlic, peeled and crushed  10 oz. pancetta, cut into ½″-long x ¼″-square strips  ⅔ cup white wine  1 lb. dried spaghetti  ⅔ cup finely grated Parmesan  ¼ cup finely grated pecorino Romano  2 tbsp. finely chopped parsley  2 eggs  Kosher salt and freshly ground black pepper, to taste

Spaghetti Carbonara

Spaghetti Carbonara SERVES 4 INGREDIENTS 3 tbsp. extra-virgin olive oil 4 cloves garlic, peeled and crushed 10 oz. pancetta, cut into ½″-long x ¼″-square strips ⅔ cup white wine 1 lb. dried spaghetti ⅔ cup finely grated Parmesan ¼ cup finely grated pecorino Romano 2 tbsp. finely chopped parsley 2 eggs Kosher salt and freshly ground black pepper, to taste

South Your Mouth: Black-Eyed Peas and Collard Greens: a New Year's Tradition

Black-Eyed Peas and Collard Greens: a New Year's Tradition

My Love for Food: Mac and Cheese with Pork Jowl Bacon and Roasted Poblano Pepper

My Love for Food: Mac and Cheese with Pork Jowl Bacon and Roasted Poblano Pepper

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