Well, actually, cured jowls...you know....pig cheeks. ;)
Pork jowl is shorter than bacon anyway, but I still cut them up smaller before cooking. I pan fried the bite sized pieces in their own fat at about "egg" temperature for about 20 minutes, stirring once or twice. We like our bacon with most of the fat rendered out but still meaty, on the chewy side, not crumbly.
I left out the additional fat and backed off the salt...the milk fed, homegrown, sugar cured jowls provide plenty of both. Everything else is the same. I did use a fruit based salsa instead of a cilantro based salsa, just for fun. A huge hit!
Ingredients: Makes about 8 servings
2 cups Broth
4 TBS Beef gelatin
1 tsp Cream of tartar
.5 tsp Salt
a few dashes liquid minerals (optional)
1 cup Salsa
4 scoops Rice (rice cooker scoop is about 3/4 of a cup of actual rice)
Water to 4 cup fill line
.5-1 lb cooked bacon or jowl with grease
- Put broth in pot of rice cooker and sprinkle with powdered ingredients, so gelatin can soak up some liquid.
- When soaked, put rice and salsa into pot and stir.
- Fill to 4 cup line marked on pot with water (or add extra broth).
- Add cooked jowl and corresponding grease.
- Set to Cook.
- When rice switches to "keep warm" setting, fluff and serve.
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