SMOKED JOWL WITH PICKLED PEARS
Smoked pig’s jowls, 2 Barbecue sauce, 200ml Small sourdough loaf Lardo, 100g, sliced For the pickled pears: Pears, 2, peeled Cider vinegar, 200ml Lemon juice, 100ml Caster sugar, 50g Sea salt flakes, 10g A red chilli, split in half
Slice the pear, then bring the other pickle ingredients to the boil with 100ml water. Pour over the pear, then refrigerate for a few hours. Smoke your jowls for 3hr, and brush with BBQ sauce. Toast slices of sourdough on the grill, and spread with omega-3 rich lardo. Finally, cut the meat into chunks and serve on toast with the pickle for a delectable dish that won’t send your summer body goals up in smoke.