This lives up to its name, with the pork jowl / pork cheek having a juicy crunch to texture.
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With a balanced ratio of fat to lean pork meat, this has delicate savoury salty smoky flavours that are so enticing.
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Chef says these are sous-vide for half a day, coated in a special flour mix, deep-fried, then finished off in the grill.
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Served with a thick, rich miso-infused gula melaka / palm sugar dipping sauce, for added sweet savoury salty flavour.
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Invited tasting.
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Garang Grill By New Ubin Seafood
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