Pork Jowl Cooked in Onion Skins
A fantastic cold cut — pork jowl simmered in onion skins! It couldn't be simpler. Sliced thin and laid over a piece of fresh bread... honestly, what's better than that? Only a second helping, so make plenty for everyone!
Foster
Recipe author
Pork Jowl Cooked in Onion Skins
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
3 g
Fats 89 %
31 g
Carbohydrates 3 %
1 g
223 kcal
GI:
100
/
0
/
0
- Rinse the onion skins and drain them in a colander. Once the water runs off, spread half the skins across the bottom of a pot. 2. Cut the pork jowl into serving-sized pieces if needed and lay it on the onion skins. 3. Peel half the garlic. Crush the cloves, chop them coarsely, and scatter them over the jowl. Add the spices (everything except the ground pepper) and the salt. 4. Cover with the remaining onion skins. 5. Pour in the water, set the pot over the heat, and bring to a boil. Cover and simmer for 1 hour, then take it off the heat and let it cool completely right in the cooking liquid. 6. Lift the jowl out, pat it dry, rub it with garlic and ground pepper, wrap it in parchment, and refrigerate until firm. Enjoy! P.S. Pork of any grade and fattiness works here. Even fairly lean pork cooked in onion skins is excellent for sandwiches.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Dried ground coriander - 216 kcal/100g
- Coriander - 25 kcal/100g
- Coriander seed - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Caraway - 333 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion skins - 0 kcal/100g
- Ground pepper mix - 255 kcal/100g
- Whole peppercorn mix - 231 kcal/100g
- Pork jowl - 494 kcal/100g
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