Free-range Pork Jowl (Kor Moo Yang) - Smoked by Chef Pam

Do you love kor moo yang? Us too. That's why we took our free-range pork jowl from our partner farm in Ratchaburi and sent it off for Chef Pam to smoke for 6 hours. Marinated with a paprika, chili, and garlic rub, and then smoked to perfection. Great as a snack or as a main course alongside some smokehouse sides like mashed potatoes or more Thai-cuisine fare like jim jaew sauce. Sold by weight, as some pieces are significantly larger than others. (Turns out not all pigs are the same!) -- Chef Pam is the Thai-Australian chef and creative force behind SMOKED, her smokehouse restaurant with two locations (Salaya and Emquartier) where you can sink your teeth into some of Bangkok's best smoked meats. For this collaboration, we started with our 100% grass-fed beef and free-range chicken and pork...then we let the Longan and Lychee wood work that "low and slow" wood-fired magic for up to 14 hours. -- Reheating instructions: Defrost and then wrap in foil and bake in the oven at 180C until hot throughout. Ingredients: Free-range pork jowl, paprika, chili, garlic, pepper, salt, and a touch of unprocessed brown sugar