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Pork Jowl Yakiniku – Free-Range | Australia | 200g
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Gooralie free-range pork jowl, thinly sliced yakiniku-style, 200g. APIQ certified. Grill over high heat for 30 to 45 seconds per side until lightly charred.
Description
About this cut:
Free-range pork jowl, thinly sliced yakiniku-style, from Gooralie, Goondiwindi, QLD, 200g. A well-marbled cut with a rich, fatty bite: sears quickly on a hot grill.
Where it comes from:
Gooralie free-range farms, Goondiwindi, QLD. APIQ certified, no added hormones.
How it gets to you:
Cut and vacuum-sealed at the source, then blast frozen at peak condition. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Grill over high heat for 30 to 45 seconds per side until lightly charred. Serve straight off the grill with a dipping sauce and rice.
Good to know
- Origin: Gooralie free-range farms, Goondiwindi, QLD
- APIQ certified free-range; no added hormones
- 200g per pack; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Pork range.
Frequently asked questions
The Meat Club sells a 200g pack of free-range pork jowl, thinly sliced yakiniku-style, in Singapore. It comes from Gooralie's farm near Goondiwindi, Queensland, established in 2003. It is APIQ certified free-range, and is blast frozen at the source before shipping under cold chain. The well-marbled jowl sears in under a minute on a hot grill.
This yakiniku-style pork jowl comes from Gooralie, a single-site family farm near Goondiwindi in Queensland's Darling Downs, operating since 2003 and certified under the Australian Pork Industry Quality Assurance (APIQ) programme. The pigs are raised free-range without added hormones, and the jowl is thinly sliced and vacuum-sealed at the source before the 200g pack is blast frozen.
Grill the thinly sliced pork jowl over high heat for 30 to 45 seconds per side, until it is lightly charred at the edges. The high fat content in this 200g pack means it needs very little added oil and cooks through quickly, so keep it moving and serve it straight off the grill with a dipping sauce and rice.
Pork jowl is one of the fattier cuts on the pig, at 70.0g fat and 6.4g protein per 100g, which is why thin slicing and a very short sear suit it better than slow cooking. A 200g pack yields several thin slices for two people sharing a yakiniku-style meal, with the fat rendering quickly against a hot grill.
