Striker Chef's Pork Jowl Confit with Apple Chutney

• 300g pork jowl
• 1L water
• 6 star anise (5 for curing, 1 for confit)
• 10 cloves garlic (5 for curing, 5 for confit)
• 15 whole peppercorns (10 for curing, 5 for confit)
• 1/3 cup salt (paper cup)
• 1/3 cup honey (paper cup)
• Cooking oil (or olive oil) enough to cover the pork jowl
• 1 apple
• 1/2 onion
• 1 tbsp minced ginger
• 1 tbsp butter
• 1 handful raisins
• 1 cinnamon stick
• 1 tbsp crushed red pepper
• 1/2 cup sherry vinegar
• 1/2 cup allulose (or sugar)
• 2 bay leaves
• Scallions, as needed

Recipe 🍳

Cooking tips 💡

• For a richer aroma, let the curing brine cool slowly at room temperature rather than rapidly in cold water. This allows the spices' aromas to develop more fully.
• Finely chopping the trimmed pork jowl and mixing it with the chutney is a great way to use up scraps, adding texture and savory flavor.

Recommended for 🙋

• ⭐Those who want to experience a unique and tender pork texture, different from grilling or boiling.
• ⭐Those who want to enjoy a fusion restaurant-style dish with a refreshing and spicy homemade fruit chutney.