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Home Cooking

Beef bourguignon secret ingredient

Puffin3 | Apr 24, 2014 08:26 AM

Made a large BB yesterday. I usually use pork belly. My market didn't have any so I bought some smoked pork jowl instead. First time trying it.
The resulting flavour is excellent!
I'll never use anything but smoked pork jowl whenever pork belly is called for again.
Today I'm going to buy some and make char sui with it just to see what it's like.
I'll simmer it for a while to soften the fat first.

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