CookEat Recipe
Smoked Pig Jowl with Spinach
Boiled smoked pork jowl served over hot butter-finished spinach. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1103. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : The selected product is raw smoked skin-on pork jowl, requiring the existing 71°C raw-pork control. Use potable water for all three spinach washes and discard both separate boiling liquors as directed; no cooked-yield conversion is made. Limites : Original whole-jowl and selected-half masses, curing intensity, trimming loss, spinach recovery and diners remain unknown. Smoking is not treated as cooking;7570 mL jowl boil water is discarded, not finished sauce.
Method
Steps
Step 1
Use HALF a raw skin-on smoked pork jowl, without inventing its mass. Plunge in 7570 mL boiling water and use two hours as the historical guide, continuing to the selected 71°C raw-pork endpoint and tenderness. Lift, remove skin and trim neatly. Discard the jowl boiling liquid; keep the cooked half whole.
Step 2
For the complete spinach preparation, trim stale leaves and stalks from 2840 mL LOOSE raw spinach. Wash in THREE separate changes of potable water, volumes unspecified. Boil 3800 mL separate water with ONE tablespoon salt, add the spinach, cover and boil for the ten-minute guide. Lift with a skimmer and drain well through a sieve.
Step 3
Lightly brown 28 g butter in a separate pan. Add drained spinach, the SEPARATE half teaspoon salt, provisional half teaspoon white pepper and ONE teaspoon powdered sugar. Stir occasionally with a fork while cooking for five minutes. Spread the whole hot spinach preparation on a hot dish and put the SAME trimmed half jowl whole on TOP. Serve hot.
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