Pedro Ximinez braised pork jowl with fennel purée

$32.00

The Bomba Bar signature dish. In Spain this dish is called ‘carrillada’ and ours is done with trimmed pork cheeks. Two days of cooking time to create this legend, starting with a slow and low 14 hour braise. Soft, warm and very very satisfying.

Description

Instructions & Ingredients

Pedro Ximinez braised pork jowl with fennel purée:
1.) Remove lid from pork packaging
2.) Heat pork jowl in the oven for 10 minutes at 180°C
3.) Whilst pork is cooking in the oven, gently heat fennel purée in the microwave for 2 mins stirring every minute or until hot
4.) Once both are ready, pour purée into a serving bowl and spoon the pork jowl over it with the sauce
*Contains pork, dairy*

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