This is one of the best dishes I’ve made recently-

I had some pork jowel in the freezer that I picked up for $1.25/lb at a local latino grocery store, I also had my last batch of Mole Negro (this sauce is a lot of work but freezes BEAUTIFULLY!)

I cured the pork in 50/50 mixture of Mexican sea salt and sugar… simple- mix salt and sugar (about 1/2 Cup Each) cover the pork thoroughly and refrigerate 12 hours. Rinse the excess cure off the pork and throw into a ziplock bag with a few tablespoons of Mole Negro. Cook in a [PolyScience] circulator 62C for about 12 hours.

Take the pork out of the bag and reserve the sauce (keep warm by putting back into the circulator). Place the pork, skin side up in a pyrex and add water to just below the level of the skin. Bake at 425F until the skin is crisp- about 20 minutes.

I Sliced the pork in large chunks, garnished with chicharron crumble, pickled red onion, cotija cheese powder, and leaves from my aneheim chile plant.

Pickled red Onion:

1/2C rice wine vinegar

2 TBLSPN maple syrup

2 tspn salt.

Small (chipolini) red onions, sliced thinly.

Microwave vinegar, maple syrup, and salt to boil. add sliced onions to hot pickling liquid. allow to steep until mix is room temperature. be sure onions are submerged in liquid.

Cotija Powder

Cotija Cheese

Liquid Nitrogen

Freeze cheese completely by submerging in nitrogen. Blend in vitamix [while frozen] into a fine powder. store in freezer.