Pork Jowl Recipe | 72 Hour Sous Vide Pork Jowl, Prawn Mousse, Ginger Scallion Sauce

I am here today with Pork Jowl Recipe! Pork jowl is my favorite part of pork. It has amazing flavors and a unique texture. It's good simply salted and grilled. I like to have it in a Korean BBQ setting, with ssamjang and different vegetable accompaniments.
This time, I cooked pork jowl for a long time to give it a unique texture. I first saw this method from Chefsteps and I've always been curious. I submerged the pork jowl in smoked duck fat to resemble confit. The result of the 72-hour sous vide was a unique texture. It almost reminded me of 48-hour sous vide beef short ribs that I did a while back.
On the side, I made some prawn mousse. Pork and shrimps are served together in many different cultures. (Siu mai in dim sum, Korean bossam is paired with salted shrimps, etc,) so I thought it made sense. To bind these components together, I paired them with Chinese ginger scallion oil made from lard, ginger and scallions, along with lemon puree as a source of acidity.
There are some variations of scallions in the form of scallion 'ash' and seared scallions. I did that to give it more variety of scallion flavor. I am happy with how this dish turned out to be!
The recipe for lemon puree (this recipe is from Eleven Madison Park cookbook) is
Peels from 12 lemons
1 cup sugar
1 tsp salt
2 cups of water. (That’s after blanching three times and then you can put everything and bring it to a boil.)
Then puree with 1/3 cup of the cooking liquid, 1/3 cup of lemon juice, and 1/4 cup water.
Prawn mousse base (from French Laundry cookbook):
200g prawns
30g egg whites
5g potato starch
4g salt
90g cream
40g creme fraiche
I don’t know exactly how much lemon puree, cream onions and guanciale bits I added. I recommend you add them to your flavour preference and adjust them!
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[@googlekonto5397]

fantastic technique

[@DanielsGongBang]

Thanks a lot! Happy to hear you like it and welcome to my channel!

[@jacobm4585]

This has been moved to the top of my list of dishes to try! And you know, I think throwing this all on a bánh mì would be pretty smashing as well.
Thanks for sharing!

[@DanielsGongBang]

Thank you so much! I hope you enjoy it and yeah that's a genius idea. It has the components that a sandwich needs, I am sure it's gonna be great. Thank you for suggestion, it's inspiring! ☺️☺️

[@푸르릉-d8h]

너무 잘 하십니더 ㄹㅇ 👏

[@DanielsGongBang]

항상 잘봐주시고 힘이나는 댓글 써주셔서 너무 고맙습니다 !! 🙏🙏🙏

[@nitunitu88]

Recipe for , prawn mousse, lemon puree

[@DanielsGongBang]

I added it in the description!
The recipe for lemon puree (this recipe is from Eleven Madison Park cookbook) is
12 lemons
1 cup sugar
1 tsp salt
2 cups of water. (That’s after blanching three times and then you can put everything and bring it to a boil.)
Then puree with 1/3 cup of the cooking liquid, 1/3 cup of lemon juice, and 1/4 cup water.
Prawn mousse base (from French Laundry cookbook):
200g prawns
30g egg whites
5g potato starch
4g salt
90g cream
40g creme fraiche
I don’t know exactly how much lemon puree, cream onions and guanciale bits I added. I recommend you add them to your flavour preference and adjust them!

[@nitunitu88]

@@DanielsGongBang excellent thanks chef

[@DanielsGongBang]

@@nitunitu88 no problem at all! Thank you for watching and let me know if there's anything you are curious about :D

[@nitunitu88]

@@DanielsGongBang nice octopus dish as a starter for rest

[@DanielsGongBang]

@@nitunitu88 @Nitu Sirohi For sure! I will try to come up with something. Thank you for your suggestion :)

[@gs..canada]

😋😋😋

[@ItsAtheaRodriguez]

will this have the same texture without transglutaminase?

[@DanielsGongBang]

Yes! TG is allows me to make the pieces thicker. It will have same texture without it👍

[@22chow]

What is cooking liquid plz? for the lemon puree

[@DanielsGongBang]

The liquid you cooked the lemon peels in :)

[@nitunitu88]

Can u upload ur recipe and measurements of ingredients plz