Caramelized Brussels with Pork Jowl
If you’re not into pork jowl, you really should be. It’s the jaw of the pig. It looks very similar to bacon. But, it doesn’t have the cured smokiness that bacon has. It could be quite deceiving. But, if you’re a fan of pork, you’ll love it. Just follow the recipe (which really isn’t a real recipe, but whatevs) and you’ll be good to go!
1 cup (about 7 or 8 slices) of pork jowl
2 tablespoons of olive oil (if needed)
1 pound of Brussels sprouts, cleaned and cut in half
1 tablespoon of sugar
1 pinch of red pepper flakes
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
4 cloves of garlic, sliced thinly
1.. In a room temperature pan, add the pork jowl in 1 layer. Then, heat it on the stove on a medium heat. Allow the pork jowl to cook on one side until it’s golden brown, then flip and allow it to finish cooking. Then, remove and drain on paper towels.
2. Add in the Brussels sprouts in one layer and let them cook for a while on one side. Resist the urge to touch them. Let them get brown and crusty on one side and then flip them. *If the pan gets too dry, add in a bit of olive oil to keep the pan lubricated.
3. Finish the dish by adding in sugar, salt, garlic, garlic powder, salt, and red pepper flakes. Cut the cooked pork jowl into small pieces and toss with the cooked Brussels sprouts.
4. Cook the sprouts until your desired doneness. If you like them more tender, cook a bit longer. If not, don’t. Either way, they’ll be delicious!