So this jowl was brined with some of the mangalitsa bacon, smoked and then sous vide. We are trying to come up with a new pork dish at work, and this is one of the concepts that I have been messing around with. The concept is there, but I am still trying to balance out the flavors.
We had a VIP come in for dinner tonight, so I sent them out a version of the dish. I didn't get a chance to snap a picture, but one of the other guys did, so I may post it down the road.
I sous vide the already smoke jowl @ 158' f for 24 hours in a mixture garlic honey, mustard seed, korean chili paste, peppercorns, etc.
Pickled Peaches with a mixture of cider vinegar, simple syrup, cinnamon, ginger, and red pepper flakes
the peaches were really soft, so i didn't really get the texture that I wanted. I may try compressing the with the liquid and dropping the bag into boiling water and shocking, and see if I can remove the skin without overcooking the flesh.
And I also made a Peach based BBQ sauce which turned out pretty good (a touch too sweet though).
So here is one we made up to taste.
Sous Vide mangalitsa Jowl
Fried Anson Mills Grits
Freeze Dried Charred Corn (which was plated with NL2 to appears as if it was still smoking)