Smoked Pork Jowl with Pickled Rhubarb

Smoked Pork Jowl

2# fresh pork jowl

½ cup salt

½ cup sugar

¼ cup ground black pepper

Mix together the salt, sugar and black pepper

Trim the pork owls, leaving about a ¼ in layer of fat

Season liberally with salt, sugar and pepper mixture

Allow to cure overnight in the refrigerator

Smoke at 225 degrees for 4 hours or until tender

Reserve any fat that renders from the jowl.

Cool. Slice.

Pickled Rhubarb

6 large stalks of fresh rhubarb

2 cups white balsamic vinegar

2 cups water

2 cups sugar

Peel and slice the rhubarb into ¼ inch slices

Bring the rest of the ingredients to a boil in a non-reactive pot.

Place the sliced rhubarb in a large glass bowl or jar, pour the hot liquid on top.

Cool to room temperature, then refrigerate for up to 2 months.

Thinly slice fresh golden beets on a Japanese mandolin.

Dress with rhubarb pickling liquid, chopped chive, salt and rendered jowl fat.

Chef Cassidee Dabney