Outdoor Boys Series: Pork Jowl Stew Recipe
- Daniel
- 2 days ago
- 3 min read
Updated: 1 day ago
I came across this dish while watching Luke Nichols on Outdoor Boys, one of those peaceful campfire moments where he throws a pot over the fire and somehow makes magic with the simplest ingredients.
What really got me hooked was that mysterious jar of seasonings he mentioned: vinegar, chili powder, mustard, dill, oregano, salt, pepper, and “a whole bunch of other things.” The man never revealed the full list, so we had to guess and build our own version. That’s the beauty of rustic cooking; it’s about intuition, not precision.
Pork jowl stews actually have deep roots in old-world cooking. In Europe and the American South, pork jowl (or cheek) was prized for its richness, a cut that once symbolized thrift and comfort during lean times.
Italian guanciale stews, French ragoûts, and even Eastern European soups all share the same spirit: take a humble cut, slow-cook it with whatever’s on hand, and let time work its magic. Every family or region had their own “whole bunch of other things”, a secret mix of herbs and spices passed down through generations.
So, this is my take, inspired by Luke’s outdoor style and grounded in that same improvisational spirit. I gave it depth with smoked bacon, umami from mushroom powder, and a seasoning blend built from what we think might’ve been in that jar.
It’s smoky, tangy, and comforting, perfect for cold nights, rainy days, or whenever you need a bowl of something that tastes like patience and good company.
Ingredients:
(Serve 8)
Pork Jowl:
Pork Jowl, 600g
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing
Bay Leaves, 2
Dried Oregano, 1/2 TBSP
Dried Dill, 1/2 TBSP
Cumin, 1 TBSP
Stew:
Bell Pepper Wedged, 1
Bacon Preferably Smoked, 200g
Yellow Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Carrot Obliqued, 2
Potatoes Wedged, 2
Leeks Finely Sliced, 2
Garlic Finely Minced, 3 Cloves
Tomato Puree, 1 TBSP
Chili Powder, 2 TBSP Adjust To Preference
Smoked Paprika, 1 TBSP
Mustard Powder, 1 TBSP Or Dijon Mustard
Vinegar, 2 TBSP Adjust To Preference
Onion Powder, Pinch
Garlic Powder, Pinch
Parsley Coarsely Chopped, A Handful
Equipment:
Food Processor
Slow Cooker / Pressure Cooker
Heavy Pot
Directions:
Prep and Sear the Pork Jowl
Season pork jowl with salt, pepper, and mushroom powder.
Lightly grease a heavy-bottomed pot with oil and heat it over medium-high heat.
Sear the pork jowl until it is crispy brown on both sides.
Transfer to a slow cooker or pressure cooker.
Add bay leaves, oregano, dill, cumin, and just enough water to submerge.
Cook on high for 4 hrs (slow cooker) or 30 mins (pressure cooker), until tender but not falling apart.
Make the Stock
Remove pork jowl; drain and reserve the stock.
Discard residue. Coarsely dice the pork jowl and set aside.
(Optional) Enhance the stock with vegetable scraps: simmer 5 mins, steep 5 mins, strain.
Roast the Bell Pepper
Broil the red bell pepper until charred.
Transfer to a bowl, cover, and let it steam.
Peel off the charred skin, coarsely slice, and set aside.
Build the Stew Base
In the same heavy pot, render bacon in leftover jowl fat over medium heat until just cooked through (not crispy).
Remove bacon, cool slightly, then coarsely slice.
Add onions; season with salt and pepper, and sauté until lightly caramelized.
Add carrots and potatoes, toss to combine, cover, and cook until just fork-tender (watch for burning).
Add leeks and garlic, sauté until aromatic
Stir in tomato puree and cook until caramelized.
Add chili powder, smoked paprika, and mustard; sauté until aromatic.
Combine and Simmer
Deglaze with a few ladles of stock.
Add bacon, pork jowl, roasted bell pepper, and remaining stock.
Bring to a simmer and cook until the desired consistency.
Adjust seasoning with salt, pepper, vinegar, onion powder, and garlic powder.
Serve
Garnish generously with chopped parsley.
Serve hot with rustic bread or rice.
Nourishing...
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