Pork jowl is the cheek of the hog used as cured or smoked meat in the Southern United State. It is a tradition going back hundreds of years to serve jowl bacon as dinner especially during New Year Day to make sure prosperity in the South. Also pork jowl can be used as a binding ingredient in pork liver sausages.
In Chinese cuisine, we often use pork jowl in a stir-fried dish mix with green bean in Malaysian samba sauce, black bean sauce, sour mustard green or olive paste . It is a misrepresentation to refer pork jowl as pork back shoulder meat (Chinese translation). I think someone is trying to make it sounds more exotic on the menu. In Thailand, they marinade pork jowl with lime juice and palm sugar to make barbeques.
Cooking time: 30 minutes
Cut pork jowl in a 45 degree angle to make it looks bigger.
Select dark color green beans.
Marinade pork jowl overnight with some grated
Pork jowl 3/4 lb
Green beans 1 lb
Oil 4 tablespoons
Garlic 2 pieces
Ginger 2 pieces
Shallot 1 piece (chopped)
Yellow cooking wine 2 tablespoons
Soy sauce 1 teaspoon
Fish sauce 1/2 teaspoon
Kosher salt 1/2 teaspoon
Sugar 1/2 teaspoon
Grated Ginger 1/2 teaspoon
White pepper 1/8 teaspoon
Yellow cooking wine 1 teaspoon
Cornstarch water 4 teaspoons (1 tsp cornstarch mix with 3 tsp water)
Olive paste 1 1/2 teaspoons
Ground bean sauce 1/2 teaspoon
Hoisin sauce 1/2 teaspoon
Oyster sauce 1/2 teaspoon
Soy sauce 1/2 teaspoon
Sugar 3/4 teaspoon
Hot sauce 1 teaspoon (or fresh hot pepper)
Cornstarch water 4 teaspoons (1 tsp cornstarch mix with 3 tsp water) *set aside for last-minute use
Marinade pork jowl over night and store in fridge. Use high heat to heat wok and pour 1 tablespoon of oil. When oil is hot, add one piece of garlic, ginger and half the shallot. Transfer pork to wok and spread out evenly, do not disturb. Turn pork over after one minute and let it cook again. Stir fry pork quickly to dry up excess liquid and set aside for later use.
Pour two tablespoons of oil in wok, and put the remaining garlic, ginger and shallot. Once you see the oil is sizzling, transfer the green beans in the wok and stir fry quickly for about two minutes. Add 1/8 cup of water to the beans and cover it with a lid for about three minutes. You can remove the lid once you see a lot of steam coming out from the rim of the lid. Stir beans vigorously to allow evaporation of any leftover liquid. Splash the beans with two tablespoons of yellow wine. Remove beans from the wok and set aside.
Add one tablespoon of oil to the wok, add dry shrimp. Pour in the sauce, mix well. Once you see the sauce is boiling, use a spatula to stir well to cut the volume for a more intense taste. Return the beans back to the wok and mix well. Make sure the sauce is coating the beans entirely. Return the pork jowl back to the wok and stir thoroughly. Add corn starch water to thicken the sauce. Dinner is served.