Crispy Pan-Seared Jowl Bacon
Cut used: Pork Jowl pork →
Prep
5 min
Cook
12 min
Total
17 min
Jowl bacon is fattier and richer than belly bacon, with a slightly more pronounced pork flavor that crisps up beautifully in a hot skillet. This simple method renders the fat slowly over moderate heat, which is the key to getting a crackling exterior without burning the meat. It's excellent on its own or crumbled over salads and pasta.
What Ingredients Do You Need?
- 1 lb Cured jowl bacon, sliced 1/4-inch thick
- to taste Black pepper
- 2 tbsp (optional, to start the render) Water
How Do You Make Crispy Pan-Seared Jowl Bacon?
- 1
Arrange in a cold pan
Lay the jowl bacon slices in a single layer in a cold, heavy skillet, adding the water if using to help begin the fat render evenly.
- 2
Start over low heat
Turn the burner to medium-low and let the fat begin rendering slowly for about 4-5 minutes without moving the slices.
- 3
Increase heat gradually
Once fat has pooled in the pan, raise the heat to medium and continue cooking, flipping occasionally, for 5-6 minutes.
- 4
Crisp the edges
Cook until the edges are deeply golden and crisp, but the centers remain slightly tender, about 2-3 more minutes.
- 5
Drain
Transfer the slices to a paper-towel-lined plate to drain excess fat, seasoning with a touch of black pepper if desired.
- 6
Serve or reserve fat
Serve warm alongside eggs and toast, and reserve the rendered fat in a jar for cooking other dishes.
What Are the Pro Tips for This Recipe?
- 💡 Starting in a cold pan prevents the exterior from burning before the thick slices render properly.
- 💡 Jowl bacon is fattier than regular bacon, so expect more rendered fat left in the pan.
- 💡 Save the rendered fat for frying potatoes or greens — it carries a wonderful smoky-savory flavor.
