La Grille Wild Whiskey Smoked BBQ Glazed Pork Jowl on Toast & Charred Peppers


*This recipe was created for 8 servings. To adjust the serving quantity, enter a new yield (8 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Pork Jowl
Pork jowl 2 lb
La Grille Wild Whiskey Smoked BBQ Glaze
Onions, minced 2 each
Brown sugar 1 cup
Club House La Grille Wild Whiskey Smoked BBQ 1/2 cup
Garlic cloves 4 each
Bourbon 500 mL
Club House Pepper, Black Ground 2 tbsp
Salt 1 tsp
Tomato paste 250 g
Vinegar 250 g
Ketchup 1/2 cup
Worcestershire sauce 25 mL
Charred Peppers
Poblano peppers, charred and peeled 1 cup
Cherry bomb peppers, pickled and seeded 1 cup
Beef Demi 1 cup
Plating
Sour Dough Bread 1 each
Shallots, sliced 1/2 cup
Cilantro Cress 1/2 cup

Instructions

This recipe was created for Club House for Chefs by: Ted Corrado, Corporate Executive Chef of The Drake Properties – Drake Hotel, Drake Commissary, Drake One Fifty, Drake Commissary - in Ontario.

For the Pork Jowl: Place pork jowl in vacuum pack bag and seal. Sous vide pork jowl at 55C for 72 hours. Remove and cool

For the La Grille Wild Whiskey Smoked BBQ Glaze: In a large skillet over medium heat cook onion and garlic for 10 minutes or until it’s translucent. Add bourbon, Club House Black Pepper, Ground, salt, ketchup, tomato paste, vinegar, Worcestershire sauce and brown sugar. Bring to a boil and let simmer for 30 minutes. Run the sauce through a strainer, if you prefer a smooth sauce. Coat the pork jowls in glaze and grill until desired char is achieved.

For the Charred Peppers: In a sauce pot heat beef demi. Once simmering add poblano peppers and cherry bomb peppers.

For Serving: Grill off one slice of sour dough bread. Slice charred pork jowls and place a few slices on the sour dough bread. Spoon on charred peppers and beef demi. Garnish with sliced shallots and cilantro cress.

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