Pork jowl, carrots, cumquat, buckwheat and quark

By Chef Troy Rhodes-Brown

Chef Troy Rhodes-Brown



  • 2 skinless pork jowl, approximately 300g each

Cure mix

  • 10g Szechwan pepper
  • 10g cumin seeds
  • 5 whole star anise
  • 200g table salt
  • 300g caster sugar

Carrot Puree

  • 500ml carrot juice, fresh and chilled
  • 250g carrots, peeled and finely sliced
  • 2g bi-carb soda
  • 2g sea salt

Carrot Ferment

  • 4 yellow baby carrots
  • 2g fresh ginger, micro-planed
  • Sea salt

To Finish

  • 2 large purple carrots, scrubbed and cut in half lengthways
  • 50g rendered pork fat
  • 50g butter
  • 80g Nagami cumquats, quartered and deseeded
  • 80g puffed buckwheat
  • 100g quark
  • Bronze fennel, washed and picked


  1. 1.
    Cure mix: Roast all the spices and pound in a mortar and pestle. Mix salt, sugar and spices together.
  2. 2.
    Pork jowl: Trim jowls by removing any glands and sinew. Cover the jowls in the curing mix and refrigerate for 12 hours. Rinse of the curing mix and place in a vacuum bag and steam or water bath at 80°C for 12 hours. Transfer to the fridge and lightly press for 12 hours before portioning.
  3. 3.
    Carrot Puree: Place carrots juice, carrots, bi carb soda and salt in a bowl and mix well. Transfer into a vacuum bag making sure the mix is flatted out. Steam at 90°C for approximately 25 mins until the carrots are soft to touch. Blend and pass.
  4. 4.
    Carrot Ferment: Peel and rinse yellow carrots and slice length-ways. Place in a vacuum bag with ginger and 1.5% sea salt to carrot weight. Store at room temperature away from natural light for 3 weeks.
  5. 5.
    To Finish: In a large frying pan place the purple carrots and pork fat into a preheated oven at 180°C for 20 minutes. Add the pork jowls to the pan and cook for a further 6 minutes. Transfer the pan to a stovetop, add the butter and baste the jowl and carrot for a further minute. Finish the dish with carrot puree and ferment, cumquat, buckwheat, quark and bronze fennel.