Chef William Eicke shows how to make pork jowl with mastuyaki sauce. This lessor used cut of pork tastes and eats like pork belly but has more flavor and a bit more fat. It’s super delicious and tender when cooked properly.
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21 Comments
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Where's the meat? Why do chef's prepare small dishes?
Wow, I'll just grab these ingredients really quick from my pantry. Thanks for all the tips.🙄
Literally a burger is better than this BS. GTFO. "Oh it looks fancy so pay 16x the money". Decent bacon, 80/20 beef, and fuck this guy. If you can't cook a decent burger with 80/20… GTFO the kitchen bro.
It’s always great to learn new techniques. Pork Jowl is so cheap and underrated. I pick up 2 at a time from my local butcher. 1 for making Guanciale with and the other for slow roasting for a Sunday lunch.
Me watching the chef blabbering on while waiting for my food hungry asf
I wish I was this professional. Very helpful
Damn that looks so great chef!
What brine liquid and/or veggies and fruits did you use?
Wish I could watch for a million views
$3.00 a pound and I bet they charge $50.00 in a New York restaurant. Got to love a Yankee.
Why would you place some gel looking thing on a plate that reminds people of snot or glue? Human brain are wired to avoid eating dangerous things. Glue dots are a nono. Be more natural in cooking instead of piping dots on a plate.
Ohh I just got like four smoked hog jowls today in a meal package. Here to find out what to do with it. Thanks for sharing
I’d go hungry eating that cupcake lol
NORDIC twist with spruce shoots
Hi chef i have a question
what's herbs use for smoking? thanks!
Written recipe please 🙏
Every video is bad ass .frenched fish chops is genuis .
Recipe please that’s killer man respect
What is Konomi?
Hello chef, how do you make the sudachi gels? (Trying out this receipt this weekend for a party)—
Hello!! Hey I have a question..
What is in the spray? Sorry I didnt get it