In every culture that enjoys pork, there are prized cuts — pork belly, tenderloin, ribs. But there’s one lesser-known part of the pig that used to be ignored or sold cheaply... until recently. Today, it’s in such high demand that if you want to get your hands on it, you’d better be the first in line at the market.
So, what is this mystery cut? It’s none other than the pork jowl — also known as the cheek or jaw meat.
Why Pork Jowl Was Once Overlooked
For years, pork jowl wasn’t seen as anything special. It was often ground into sausage, used for lard, or discarded altogether. Many home cooks didn’t know how to prepare it, and its location on the pig — near the head — made it less appealing to those unfamiliar with it.
Why It’s Now in High Demand
Today, chefs and savvy home cooks have discovered just how rich, tender, and flavorful this cut truly is. With its perfect balance of fat and lean meat, pork jowl is:
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Incredibly juicy when slow-cooked or braised
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Crispy and melt-in-your-mouth when grilled or roasted
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Perfect for traditional dishes like guanciale (Italian), thα»t kho (Vietnamese), or barbecue jowl
Its texture is often compared to a mix between pork belly and tenderloin — but with even more flavor.
How to Cook It
Some of the best ways to enjoy pork jowl include:
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Grilled with a sweet glaze for crispy edges
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Slow-braised in soy sauce and spices until fork-tender
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Crispy-fried and served with dipping sauce as a snack or side
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Cured and sliced thin for pasta or charcuterie boards
No matter how you prepare it, it’s hard to go wrong.