18 Savory Hog Jowl Recipes for Every Occasion

Dive into the rich, smoky flavors of hog jowl with our roundup of 18 Savory Hog Jowl Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some hearty comfort food, we’ve got a dish that’ll satisfy. Perfect for home cooks looking to explore this versatile ingredient, these recipes promise to delight your taste buds. Keep reading to discover your next favorite meal!

Smoky Hog Jowl and Bean Soup

Warm up your kitchen with this hearty Smoky Hog Jowl and Bean Soup, a dish that brings together rich flavors and comforting textures in every spoonful.

Ingredients

• 1 lb smoked hog jowl, diced
• 2 cups dried navy beans, soaked overnight
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken stock
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced hog jowl and cook until browned, about 5 minutes.
2. Add the chopped onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Drain the soaked navy beans and add them to the pot along with 6 cups chicken stock, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the beans are tender.
5. Once the beans are cooked, use a spoon to lightly mash some against the side of the pot to thicken the soup slightly.

The smoky depth from the hog jowl paired with the creamy beans creates a soup that’s both rustic and refined. Perfect for those chilly evenings when you crave something deeply satisfying.

Tip: For an extra layer of flavor, garnish with fresh thyme or a drizzle of good quality olive oil before serving.

Crispy Fried Hog Jowl with Apple Compote

Get ready to indulge in the ultimate comfort food with this Crispy Fried Hog Jowl paired with a sweet and tangy Apple Compote—a match made in Southern cuisine heaven.

Ingredients

• 1 lb hog jowl, sliced into 1/2-inch pieces
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 cup vegetable oil, for frying
• 2 apples, peeled and diced
• 1/4 cup brown sugar
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• 1/4 cup water

Instructions

1. In a shallow dish, mix flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Dredge hog jowl slices in the flour mixture, shaking off excess.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry hog jowl in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
3. For the apple compote, combine apples, brown sugar, lemon juice, cinnamon, and water in a saucepan. Cook over medium heat, stirring occasionally, until apples are soft and mixture has thickened, about 10 minutes.
4. Serve crispy hog jowl warm with a side of apple compote.

The contrast between the salty, crispy hog jowl and the sweet, spiced apple compote creates a flavor explosion that’s hard to resist.

Tip: For an extra crispy finish, let the dredged hog jowl sit for 5 minutes before frying to allow the coating to adhere better.

Hog Jowl and Collard Greens Stir Fry

Looking for a hearty, flavorful dish that brings a Southern twist to your weeknight dinner? This Hog Jowl and Collard Greens Stir Fry is a delicious way to enjoy rich flavors with a quick cooking time.

Ingredients

• 1 lb hog jowl, sliced into thin strips
• 1 large bunch collard greens, stems removed and leaves chopped
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium heat. Add hog jowl and cook until crispy, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, add onion and garlic. Cook until softened, about 3 minutes.
3. Add collard greens, apple cider vinegar, smoked paprika, salt, black pepper, and red pepper flakes. Stir to combine.
4. Cover and cook for 10 minutes, stirring occasionally, until collard greens are tender.
5. Return the hog jowl to the skillet and stir fry for another 2 minutes to combine flavors.

The smoky paprika and crispy hog jowl create a perfect contrast with the tender collard greens, making every bite a delightful mix of textures and tastes.

Tip: For an extra kick, add a splash of hot sauce before serving.

Braised Hog Jowl with Root Vegetables

Braised Hog Jowl with Root Vegetables is a hearty, flavor-packed dish that turns a humble cut into something truly special, perfect for those cozy nights in.

Ingredients

• 1 lb hog jowl, sliced into 1-inch pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 turnip, peeled and diced
• 3 cloves garlic, minced
• 2 cups chicken stock
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp apple cider vinegar

Instructions

1. Heat olive oil in a large Dutch oven over medium heat. Add hog jowl and cook until browned on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion, carrots, parsnips, and turnip. Cook until vegetables begin to soften, about 5 minutes. Stir in garlic and cook for 1 minute more.
3. Return hog jowl to the pot. Add chicken stock, salt, black pepper, and smoked paprika. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until the meat is tender.
4. Stir in apple cider vinegar and cook for an additional 5 minutes. Taste and adjust seasoning if necessary.

The slow braising process renders the hog jowl incredibly tender, while the root vegetables soak up all the rich, smoky flavors, creating a dish that’s both comforting and complex.

Tip: For an extra layer of flavor, try browning the hog jowl in bacon fat instead of olive oil.

Hog Jowl Carbonara Pasta

Dive into the rich, smoky flavors of this Hog Jowl Carbonara Pasta, a twist on the classic that brings a hearty Southern charm to your table.

Ingredients

• 8 oz spaghetti
• 4 oz hog jowl, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced hog jowl and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, sauté minced garlic until fragrant, about 30 seconds. Remove skillet from heat.
4. In a bowl, whisk together eggs, Pecorino Romano, Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt.
5. Quickly toss the hot pasta with the egg mixture, adding reserved pasta water a little at a time until the sauce is creamy. Stir in the crispy hog jowl.
6. Serve immediately, garnished with additional cheese and pepper if desired.

The magic of this dish lies in the hog jowl’s crispy texture blending seamlessly with the creamy egg sauce, offering a delightful contrast in every bite.

Tip: For an extra layer of flavor, try rendering the hog jowl fat slowly over low heat before crisping it up.

Spicy Hog Jowl Tacos with Avocado Crema

Spice up your taco night with these Spicy Hog Jowl Tacos topped with a creamy Avocado Crema – a bold twist on a classic that’s sure to impress.

Ingredients

• 1 lb hog jowl, sliced into thin strips
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 8 small corn tortillas
• 1 avocado, peeled and pitted
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 cup chopped cilantro
• 1/2 cup diced red onion

Instructions

1. Heat olive oil in a large skillet over medium heat. Add hog jowl strips, 1 tsp salt, 1 tsp black pepper, 1 tsp chili powder, 1 tsp cumin, and 1/2 tsp smoked paprika. Cook for 8-10 minutes, stirring occasionally, until crispy and browned.
2. While the hog jowl cooks, make the avocado crema by blending avocado, sour cream, lime juice, and 1/4 tsp salt in a food processor until smooth.
3. Warm tortillas according to package instructions.
4. Assemble tacos by placing crispy hog jowl on tortillas, topping with avocado crema, and garnishing with chopped cilantro and diced red onion.

The combination of crispy, spicy hog jowl with the cool, creamy avocado crema creates a taco that’s bursting with texture and flavor. Perfect for when you’re craving something a little different.

Tip: For an extra kick, add a few slices of jalapeño to your tacos before serving.

Hog Jowl and Black-Eyed Peas Stew

Warm up your kitchen with this hearty Hog Jowl and Black-Eyed Peas Stew, a dish that combines smoky, rich flavors with the comforting texture of slow-cooked peas.

Ingredients

• 1 lb hog jowl, diced
• 2 cups dried black-eyed peas, soaked overnight
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced hog jowl and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until soft, about 3 minutes.
3. Return the hog jowl to the pot. Add the soaked black-eyed peas, 4 cups chicken broth, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, or until the peas are tender.
4. Stir in 1 tbsp apple cider vinegar, and season with salt and pepper to taste. Simmer for an additional 10 minutes.

The magic of this stew lies in the balance of smoky hog jowl with the tangy kick of apple cider vinegar, creating a depth of flavor that’s both rustic and refined.

Tip: For an extra layer of flavor, try adding a bay leaf during the simmering process and remove it before serving.

Maple Glazed Hog Jowl with Sweet Potatoes

Get ready to fall in love with the rich, smoky flavors of this Maple Glazed Hog Jowl with Sweet Potatoes, a dish that perfectly balances sweet and savory.

Ingredients

• 1 lb hog jowl, sliced into 1/2-inch pieces
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. In a large bowl, toss the sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the hog jowl and cook for 5-7 minutes per side, until crispy and golden brown.
3. In a small bowl, whisk together the maple syrup, apple cider vinegar, smoked paprika, and garlic powder. Pour the mixture over the hog jowl in the skillet, stirring to coat evenly. Cook for an additional 2-3 minutes, until the glaze thickens slightly.
4. Serve the glazed hog jowl over the roasted sweet potatoes, drizzling any remaining glaze from the skillet over the top.

The magic of this dish lies in the contrast between the crispy, maple-glazed hog jowl and the soft, sweet potatoes, creating a symphony of textures and flavors in every bite.

Tip: For an extra layer of flavor, let the hog jowl marinate in the maple syrup mixture for an hour before cooking.

Hog Jowl and Cabbage Rolls

These Hog Jowl and Cabbage Rolls are a hearty, flavor-packed dish that brings a Southern twist to your dinner table, perfect for those who love a bit of smokiness in their meals.

Ingredients

• 1 lb hog jowl, diced
• 1 large head cabbage, cored
• 1 cup cooked white rice
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 2 cups chicken broth

Instructions

1. Preheat your oven to 375°F. In a large skillet over medium heat, cook the diced hog jowl in olive oil until crispy, about 5 minutes. Remove and set aside, leaving the fat in the skillet.
2. In the same skillet, sauté the onion and garlic until soft, about 3 minutes. Stir in the cooked rice, salt, black pepper, and smoked paprika. Remove from heat and mix in the crispy hog jowl.
3. Carefully separate the cabbage leaves and blanch them in boiling water for 2 minutes to soften. Drain and pat dry.
4. Place a spoonful of the hog jowl mixture in the center of each cabbage leaf, fold the sides over the filling, and roll up tightly. Place the rolls seam-side down in a baking dish.
5. Pour the chicken broth over the rolls, cover with foil, and bake for 45 minutes until the cabbage is tender and the flavors have melded together.

The smoky richness of the hog jowl pairs beautifully with the sweet, tender cabbage, creating a dish that’s both comforting and unexpectedly elegant.

Tip: For an extra layer of flavor, try adding a splash of apple cider vinegar to the chicken broth before baking.

Grilled Hog Jowl with Peach BBQ Sauce

Get ready to elevate your grilling game with this succulent Grilled Hog Jowl paired with a sweet and tangy Peach BBQ Sauce that’s sure to impress.

Ingredients

• 1 lb hog jowl, sliced into 1/2-inch thick pieces
• 1 cup peach preserves
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small saucepan over medium heat, combine peach preserves, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
3. Brush hog jowl slices with olive oil and season both sides with salt and black pepper.
4. Grill hog jowl for 4-5 minutes per side, or until nicely charred and cooked through.
5. During the last 2 minutes of grilling, brush both sides of the hog jowl with the peach BBQ sauce, allowing it to caramelize slightly.
6. Remove from grill and let rest for 3 minutes before serving. Serve with extra peach BBQ sauce on the side.

The magic of this dish lies in the caramelized peach BBQ sauce that clings to the smoky, crispy edges of the hog jowl, creating a perfect balance of flavors.

Tip: For an extra smoky flavor, add a handful of soaked wood chips to your grill.

Hog Jowl and Cornbread Stuffing

This Hog Jowl and Cornbread Stuffing is a Southern classic that brings a smoky, rich flavor to your holiday table, perfectly balancing the sweetness of cornbread with the savory depth of hog jowl.

Ingredients

• 1 lb hog jowl, diced
• 4 cups crumbled cornbread
• 1 cup diced onion
• 1 cup diced celery
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried sage
• 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the diced hog jowl until crispy, about 10 minutes. Remove with a slotted spoon and set aside, leaving the fat in the skillet.
3. Add the onion, celery, and garlic to the skillet. Cook in the hog jowl fat until softened, about 5 minutes.
4. In a large bowl, combine the crumbled cornbread, cooked vegetables, crispy hog jowl, chicken broth, beaten eggs, salt, black pepper, sage, and cayenne pepper. Mix until well combined.
5. Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until the top is golden and the stuffing is set.

The magic of this stuffing lies in the crispy hog jowl, which infuses every bite with a smoky richness that’s hard to resist.

Tip: For an extra crispy top, broil the stuffing for the last 2-3 minutes of baking.

Slow Cooker Hog Jowl Chili

Dive into the rich, smoky flavors of this Slow Cooker Hog Jowl Chili, a hearty dish that brings a Southern twist to your table with minimal fuss.

Ingredients

• 1 pound hog jowl, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium heat. Add hog jowl and cook until browned, about 5 minutes.
2. Transfer the hog jowl to your slow cooker. Add onion, garlic, diced tomatoes, kidney beans, and beef broth.
3. Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the hog jowl is tender and flavors are melded.
5. Serve hot, garnished with your favorite toppings. The hog jowl adds a unique, melt-in-your-mouth richness that elevates this chili beyond the ordinary.

Tip: For an extra layer of flavor, toast the spices in a dry skillet before adding them to the slow cooker.

Hog Jowl and Lentil Soup

Warm up with this hearty Hog Jowl and Lentil Soup, a comforting blend of smoky pork and earthy lentils that’s perfect for chilly evenings.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 lb hog jowl, diced
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken stock
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add diced hog jowl and cook until browned, about 5 minutes.
2. Add chopped onion, diced carrots, and diced celery to the pot. Cook until vegetables soften, about 5 minutes.
3. Stir in minced garlic, 1 tsp smoked paprika, and 1/2 tsp dried thyme. Cook for 1 minute until fragrant.
4. Pour in 6 cups chicken stock and add rinsed green lentils. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, or until lentils are tender.
5. Season with salt and pepper to taste before serving.

The smoky depth of the hog jowl pairs beautifully with the lentils, creating a soup that’s both rich and satisfying.

Tip: For an extra layer of flavor, try garnishing with a splash of apple cider vinegar or a sprinkle of fresh parsley.

Roasted Hog Jowl with Brussels Sprouts

Get ready to elevate your comfort food game with this Roasted Hog Jowl and Brussels Sprouts dish, where crispy meets savory in every bite.

Ingredients

• 1 lb hog jowl, sliced into 1/2-inch pieces
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the hog jowl slices with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until evenly coated.
3. Spread the hog jowl slices on the prepared baking sheet in a single layer. Roast for 20 minutes, flipping halfway through, until crispy and golden.
4. While the hog jowl roasts, toss the Brussels sprouts with the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp red pepper flakes in the same bowl.
5. After the hog jowl has roasted for 20 minutes, add the Brussels sprouts to the baking sheet in a single layer. Roast for another 15 minutes, stirring once, until the sprouts are tender and slightly charred.
6. Serve the roasted hog jowl and Brussels sprouts together for a dish that masterfully balances the richness of the meat with the earthy crunch of the vegetables.

Tip: For an extra layer of flavor, drizzle with a bit of balsamic glaze before serving.

Hog Jowl and Potato Hash

Start your morning with a hearty Hog Jowl and Potato Hash, a Southern-inspired dish that combines smoky, rich flavors with the comforting texture of crispy potatoes.

Ingredients

• 1 lb hog jowl, diced
• 2 large russet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp vegetable oil
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. In a large skillet over medium heat, cook the diced hog jowl until crispy and golden brown, about 10 minutes. Remove with a slotted spoon and set aside, leaving the fat in the skillet.
2. Add the vegetable oil to the skillet with the hog jowl fat. Increase heat to medium-high and add the potatoes. Cook, stirring occasionally, until the potatoes are golden and crispy, about 15 minutes.
3. Add the onion and green bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.
4. Stir in the minced garlic, salt, black pepper, and smoked paprika. Cook for another 1-2 minutes until fragrant.
5. Return the cooked hog jowl to the skillet and stir to combine. Cook for an additional 2-3 minutes to heat through.
6. Garnish with chopped fresh parsley before serving.

This hash stands out with its perfect balance of smoky hog jowl and crispy potatoes, making it a standout dish for any brunch table.

Tip: For an extra crispy finish, press the hash down in the skillet with a spatula during the last few minutes of cooking.

Hog Jowl Biscuits with Honey Butter

Start your morning with a Southern twist by whipping up these Hog Jowl Biscuits paired with luscious honey butter — a match made in comfort food heaven.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup cold hog jowl, finely diced
• 3/4 cup whole milk
• 1/2 cup unsalted butter, softened
• 2 tbsp honey

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/4 cup cold hog jowl to the flour mixture, using your fingers to work it in until the mixture resembles coarse crumbs.
4. Gradually stir in 3/4 cup whole milk until a soft dough forms. Be careful not to overmix.
5. Turn the dough onto a floured surface, knead lightly, and pat into a 1-inch thick circle. Cut out biscuits with a 2-inch cutter.
6. Place biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
7. While the biscuits bake, mix 1/2 cup softened unsalted butter with 2 tbsp honey in a small bowl until smooth.
8. Serve warm biscuits with honey butter on the side.

The hog jowl adds a rich, smoky depth to these fluffy biscuits, making them irresistible when slathered with sweet honey butter.

Tip: For extra flaky layers, fold the dough over itself a few times before cutting out the biscuits.

Hog Jowl and Okra Gumbo

Dive into the heart of Southern cooking with this Hog Jowl and Okra Gumbo, a dish that’s as rich in flavor as it is in tradition.

Ingredients

• 1 lb hog jowl, diced
• 1 cup okra, sliced
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken stock
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp thyme
• 1 bay leaf
• 2 tbsp green onions, chopped (for garnish)

Instructions

1. In a large pot, cook the diced hog jowl over medium heat until crispy, about 10 minutes. Remove and set aside, leaving the fat in the pot.
2. Add the vegetable oil to the pot with the hog jowl fat. Stir in the flour to make a roux, cooking over medium-low heat until it’s a dark chocolate color, about 20 minutes, stirring constantly.
3. Add the onion, bell pepper, celery, and garlic to the roux, cooking until softened, about 5 minutes.
4. Gradually whisk in the chicken stock to avoid lumps. Add the salt, black pepper, cayenne pepper, thyme, and bay leaf. Bring to a simmer.
5. Stir in the okra and cooked hog jowl. Simmer uncovered for 45 minutes, stirring occasionally, until the gumbo has thickened.
6. Remove the bay leaf. Garnish with green onions before serving.

This gumbo stands out with its deep, smoky flavors from the hog jowl, perfectly balanced by the okra’s subtle earthiness.

Tip: For an even richer flavor, let the gumbo sit for an hour after cooking before serving. The flavors meld beautifully!

Hog Jowl and Squash Casserole

This Hog Jowl and Squash Casserole is a hearty, flavorful dish that combines the rich taste of hog jowl with the sweet, tender texture of squash, perfect for a comforting family dinner.

Ingredients

• 1 lb hog jowl, diced
• 2 cups yellow squash, sliced
• 1 cup onion, chopped
• 1/2 cup green bell pepper, diced
• 1/2 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the diced hog jowl in olive oil until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the sliced yellow squash, chopped onion, and diced green bell pepper. Cook until the vegetables are tender, about 8 minutes. Season with salt, black pepper, and garlic powder.
4. Transfer the cooked vegetables to the prepared baking dish. Sprinkle the crispy hog jowl evenly over the top.
5. Combine the shredded cheddar cheese and breadcrumbs in a small bowl, then sprinkle over the hog jowl and vegetables.
6. Bake at 375°F for 20 minutes, or until the topping is golden and bubbly.

The crispy hog jowl adds a delightful crunch to the soft, cheesy squash, making every bite a perfect balance of textures and flavors.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Conclusion

From hearty breakfasts to elegant dinners, our roundup of 18 savory hog jowl recipes offers something for every occasion. We hope these dishes inspire your next culinary adventure. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!