Description
A crispy, smoky Southern staple made from sliced hog jowl, pan-fried to golden perfection. Perfect served with greens, beans, or eggs, and traditionally enjoyed on New Year’s Day for luck and prosperity.
Ingredients
Scale
- 1 lb smoked hog jowl (sliced ¼-inch thick)
- Freshly ground black pepper (optional)
- Hot sauce or vinegar (for serving, optional)
Instructions
- Preheat a cast-iron skillet over medium heat.
- If using a slab of hog jowl, slice into ¼-inch thick strips. Trim excess skin if desired.
- Place slices in the skillet in a single layer.
- Cook each side for 4–6 minutes, or until browned and crisp.
- Remove from skillet and drain on paper towels.
- Serve hot with collard greens, black-eyed peas, or eggs. Add hot sauce or vinegar if desired.
Notes
- For a milder flavor, use less smoked jowl or pair with vinegar-based sides.
- Leftovers can be stored in an airtight container for 2–3 days and reheated in a dry skillet.
- Rendered jowl fat can be used to cook greens or cornbread for extra depth.
- Prep Time: 10 Minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-fried
- Cuisine: Southern, Soul Food
Nutrition
- Serving Size: 4-6
- Calories: 310kcal
- Sugar: 0g
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 50mg
Keywords: Hog Jowl