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A jaw and jowl dropping good dish, this is one main course that will have tips of tongues on fire with top compliments! Prepared through a 72-hour sous vide session and plated with sour dough, cilantro cress and slice shallots, Chef Ted Corrado’s Glazed Pork Jowl on Toast’s warmth and waves of flavor is like an early summer for your diners’ taste buds! Created by Ted Corrado, Corporate Executive Chef of The Drake Properties – Drake Hotel, Drake Commissary, Drake One Fifty, Drake Commissary - in Ontario, Canada.
This recipe makes 6-8 servings.