I made a couple dishes to entertain my mother in law.
Grilled Haloumi with Portobello Mushroom and bitter greens (endive and rocket). Soy and vinegar reduction sauce.
Oven prepared pork Jowel with red wine juis and truffle.
It looks alright in the picture but it was a little chewy. Bangalow Sweet pork sent me some of this stuff by mistake and i got excited. The jowel meat is the cheek meat and very rare and highly valued in japanese bbq. Called the “Ton Toro” or the toro ie tuna belly of pork. I am understanding this ingredient now. Thinly sliced against the grain and pan seared is the best way to enjoy it.