Pork jowl - the cheek of the pig, known for tender texture and rich flavours. Slow-cook to create a succulent stew or casserole. Our pork jowl Australian and is free-range.

A slow-cooker recipe we recommend:

Ingredients

* 1.5kg pork jowl, skin removed

* 2 onions, chopped

* 4 garlic cloves, minced

* 2 bay leaves

* 1 tsp dried thyme

* 1 tsp paprika

* 1 tsp salt

* 1/2 tsp black pepper

* 500ml chicken broth

* 2 tbsp olive oil

Instructions

1) In a small bowl, mix tighter the thyme, paprika, salt and black pepper

2) Rub the spice mixture all over the pork jowl, coat evenly

3) Heat olive oil in a large skillet over medium-high heat

4) Sear the pork jowl on all sides until browned, about 3 - 4 minutes per side

5) Transfer to a slow-cooker

6) Add chopped onions, minced garlic, bay leaves and chicken broth to the slow-cooker

7) Cover and cook on low for 8 hours or on high for 4 - 5 hours, until the pork jowl is tender and falls apart easily with a fork

8) Remove the jowl and let it rest for a few minutes

9) Shred the pork jowl using two forks, discard excess fat

10) Serve with cooking and your favourite sides, we recommend a creamy mash and roasted veggies