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  2. Pork jowl - Wikipedia

    en.wikipedia.org/wiki/Pork_jowl

    Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt ). As a cured and smoked meat in America, it is called jowl bacon or, especially in the Southern United States , hog jowl , joe bacon , or joe meat .

  3. Guanciale - Wikipedia

    en.wikipedia.org/wiki/Guanciale

    Guanciale (Italian: [ɡwanˈtʃaːle]) is an Italian salt-cured meat product prepared from pork jowl or cheeks. [1] Its name is derived from guancia, meaning 'cheek'. [2] Its rendered fat gives flavour to and thickens the sauce of pasta dishes. [3]

  4. Cut of pork - Wikipedia

    en.wikipedia.org/wiki/Cut_of_pork

    British cuts of pork American cuts of pork Polish cuts of pork 1: Head 2: Neck 3: Jowl 4: Shoulder 5: Hock 6: Trotter 7: Fatback 8: Loin 9: Ribs 10: Bacon 11: Chump 12: Groin 13: Ham 14: Tail . The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to ...

  5. Pork belly is always a good choice, but Kim recommends trying pork jowl if it's on the menu. "It lends really well to the hot quick grill," he said. "And it's just a delicious cut of meat."

  6. 3 underrated dishes you should order at a Korean barbecue ...

    www.aol.com/3-underrated-dishes-order-korean...

    Order pork jowl over pork belly Kim said Baekjeong helped introduce pork jowl to the Korean barbecue market. "I actually prefer pork jowl over pork belly, which is the more popular cut," Kim told ...

  7. The 10 Best Korean BBQ Meats Perfect For Summer Grilling - AOL

    www.aol.com/10-best-korean-bbq-meats-125700390.html

    Pork Jowl: Hangjeongsal (항정살) Hangjeongsal is pork jowl. Pork cheek is an oily cut of meat that has a terrific, tender texture and taste. Nelea Reazanteva/Istockphoto.

  8. Sisig - Wikipedia

    en.wikipedia.org/wiki/Sisig

    Sisig (/ ˈ s iː s ɪ ɡ / [2] Tagalog pronunciation:) is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon. Sisig is a staple of Kapampangan cuisine.

  9. 70 Christmas Eve Dinner Ideas That Take One Hour or Less - AOL

    www.aol.com/65-christmas-eve-dinner-ideas...

    The O.G. Italian version calls on guanciale, salt-cured pork jowl, but if you can't find any, substitute pancetta (or even bacon) in a pinch. Get the recipe. 42.

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