I went looking for pork jowl in an attempt to recreate a recent favorite Thai prep, but then I saw Berkshire Kurobuta pork sirloin that looked good and was priced very well, so I picked it up instead.
I think I can get 2-3 different preps out of this piece.
Wondering if I should marinate a whole piece, or slice / cube first.
Current ideas:
(1) Marinate whole piece with Thai or Vietnamese flavors like my original plan for jowl, then reverse sear, broiling at the end
(2) Chinese red-cooked pork or char siu inspired
(3) Spicy bulgogi
(4) Greek souvlaki
The biggest caution here is the fat content. Jowl is fatty and has lots of collagen from the tendons and connective tissue, and the meat is best cooked very long (it’s smoked and sold as seasoning in my corner of the world. Flavoring for beans or greens)
Loin is very lean by comparison and I usually roast it so it stays moist and flavorful. Its really easy to overcook it and make it dry and unpalatable.
