Grilled Pork Jowl (Slack Meat) with Chili and Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 1 lb pork jowl (slack meat), skin-on, cut into thick slices (about 1 inch thick)
• Salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 medium red bell pepper, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 1 jalapeño pepper, thinly sliced (optional, for added heat)
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon rice wine or dry sherry
• Fresh cilantro, chopped (for garnish)
• Optional: Steamed rice or noodles (for serving)

Instructions:

Season the Pork Jowl:

• Pat Dry and Score the Skin: Pat the pork jowl slices dry with paper towels to remove any excess moisture. Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps the skin crisp up during cooking.
• Season: Season both sides of the pork jowl slices generously with the barbecued black tea seasonings, salt, and pepper. Allow the pork jowl to sit at room temperature for about 15 minutes to come to temperature and to allow the seasonings to penetrate the meat.

Sear the Pork Jowl:

• Heat Oil: Heat the vegetable oil in a large skillet or grill pan over medium-high heat until hot but not smoking.
• Sear the Pork Jowl: Add the pork jowl slices, skin-side down, to the skillet. Sear for 5-6 minutes, or until the skin is crispy and golden brown. Flip the slices and sear the other side for another 3-4 minutes, or until browned. Remove the pork jowl from the skillet and set aside.

Prepare the Chili Sauce:

• Sauté Aromatics: In the same skillet, add the minced garlic and grated ginger. Sauté over medium heat until fragrant, about 1 minute.
• Add Peppers: Add the thinly sliced red and green bell peppers (and jalapeño if using) to the skillet. Sauté until the peppers are slightly softened but still retain some crunch, about 3-4 minutes.
• Add Sauces and Sweetener: Pour in the soy sauce, hoisin sauce, honey, and rice wine. Stir well to combine and bring the mixture to a gentle simmer.
• Finish the Sauce: Allow the sauce to simmer for 3-4 minutes, or until it thickens slightly. Taste and adjust seasoning with more salt, honey, or chili peppers if desired.

Serve:

• Garnish and Serve: Return the seared pork jowl slices to the skillet, spooning the chili sauce over the top. Transfer the pork jowl to a serving platter. Garnish with chopped fresh cilantro for a pop of color and freshness. Serve immediately with steamed rice or noodles on the side, if desired.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the pork jowl. Adjust the amount based on your preference.
• Scoring the Skin: Scoring the skin helps it crisp up during cooking, resulting in a delicious, crackling texture.
• Searing: Searing the pork jowl skin-side down first ensures a crispy, golden skin while locking in the juices.
• Chili Sauce: The combination of soy sauce, hoisin, honey, and chili peppers creates a rich, spicy-sweet sauce that pairs perfectly with the pork jowl. Adjust the sweetness or spiciness based on your preference.
• Garnish: Fresh cilantro adds a bright, aromatic touch, while steamed rice or noodles provide a comforting base for the dish.

Enjoy Your Grilled Pork Jowl with Chili and Barbecued Black Tea Seasonings!

• This dish combines the tender, flavorful pork jowl with a spicy-sweet chili sauce and the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a hearty and satisfying meal, ideal for a special dinner or a cozy evening at home.