Finding the best way to cook pork jowl bacon didn’t take me too long. I happen up this bacon the other day in the grocery store. I can’t resist bacon, so I though I’d give it a try.
I first attempted to cook the jowl bacon like regular bacon. In a pan on the stove. It worked, but the bacon fell apart as it cooked.
Then I used my favorite broiler pan. It worked, but this bacon is fatter than regular bacon. There was more splattering and smoking than I wanted.
The final attempt worked beautifully. Parchment paper on a baking sheet with a lip – oven set to about 350 degrees. The parchment paper keeps the splattering under control. I flipped the bacon once while cooking. I don’t remember the time it took. You’ll want to keep a close eye on this as it cooks anyway, it renders a fair amount of fat so don’t leave it unattended for any amount of time.
How to use Pork Jowl Bacon (PJB)
This bacon tastes buttery. It is fatter and more tender than regular bacon. I diced some and had it in an omelet. But, I think the best use for PJB is with greens. You don’t need to add much to really impart a nice bacon flavor. Plus, it usually cheaper than regular bacon.
Have you every used PJB? How?