SMOKED JOWL WITH PICK­LED PEARS

Men's Health (Australia) - - A+ -

SERVES 4

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

METHOD

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.

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