Thai-Style Pork Jowl with a Dipping Sauce, Nam Jim Jaew 泰式豬頸肉

Pork jowl is a cut between the cheek and the lower jaw of the pig. Depending on how it's cooked, the meat has a firmer, springy texture when grilled, baked, or pan-fried, and a tender, juicy texture when slow-cooked, due to its muscle structure and fat content. In this video, I'll pan-fry and bake it so you can see which method works best for you. I'll also show you how to make a Thai dipping sauce to go with it. 00:42 Pork Jowl Marinade 01:44 Dipping Sauce, Nam Jim Jaew 03:57 Baking Method 05:36 Pan-Frying Method Ingredients: 1lb pork jowl 2 lemongrass stalks 3 garlic cloves 1 small shallot 1tbsp fish sauce 10g palm sugar Dipping Sauce: 10g palm sugar 3tbsp warm water 1tbsp fish sauce 1tbsp lime juice 1tbsp minced shallot 1tbsp minced garlic 1tbsp tamarind sauce (30g pulp and 4tbsp water) 2 tbsp rice powder 1 to 2 Thai chili handful of cilantros Background Music: Artist: Aakash Gandhi Title: Kiss the Sky Source: YouTube Audio Library #extraordinarytaste