Pork Jowl, bitter cabbage, shellfish and wakame

By Chef Jake Kelly

Chef Jake Kelly



Pork Jowl

  • 4 whole pork jowls
  • 400g rock salt
  • 3 springs rosemary
  • ½ bunch thyme
  • 3 cloves garlic

Bitter cabbage

  • 1 large cabbage
  • 4 shallots, peeled
  • 2 cloves garlic
  • ½ bunch thyme
  • 500ml cream
  • 500ml milk
  • Salt to taste


  • 1 fennel bulb
  • 2 cloves garlic
  • 6 shallots, peeled
  • 2 sticks celery, diced
  • 1 leeks, finely sliced
  • 1 carrot, diced
  • 2kg lobster shells
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds
  • 100g tomato paste
  • ½ cup Pernod
  • ½ cup vermouth
  • 2 litres fish stock
  • Pinch saffron
  • Salt to taste
  • Lemon juice

Wakame oil

  • 100g dried wakame
  • 300ml vegetable oil


  1. 1.
    For the pork jowl; start by placing salt, rosemary, thyme and garlic in a food processor and blitz until it’s all mixed. Trim the jowls up getting rid of any excess glands or loose pork. Cover the jowls in the salt mixture and leave for 6-8 hours. Once this process has been completed wash off excess salt and place in a sous vide bag and vac pac airtight. In a circulator machine set the temperature for 85°C. Place the pork in the water and leave over night to cook. Next day open the bag and lightly chill, with a sharp knife, trim off the skin keeping the skin in a whole piece and cut off any extra fat. Place the skin in a pot, bring to the boil cook for 10 minutes trim off fat from the skin trying not to cut through it, line 2 trays with baking paper, place the skin on the tray and lay another sheet paper on top then another tray. Weight with a solid weight and bake in the oven for 40 minutes at 165°C. As a result you will end up having perfect crackling.
  2. 2.
    For the bitter cabbage; start by peeling off all the green leaves of the cabbage, just using the centre of the cabbage were it’s a little bit bitter. Finely julienne the cabbage and set aside. Finely chop your shallots, garlic and thyme and gently sweat off in a large pan with no colour, then add the cabbage and sweat down till nice and soft, add in cream and milk, bring to the boil and cook for 20 minutes. Once the cabbage is cooked, strain off any excess liquids and blitz the cabbage in a thermomix until nice and smooth. Season with salt and set aside before serving.
  3. 3.
    For the bisque; start by sweating off fennel, garlic, shallots, celery, leek and carrot followed by the lobster shells and dry spices cook this out for 5 minutes before adding your tomato paste. Cook your tomato paste out for 2-3 minutes followed by the Pernod and vermouth. Reduce till there nothing in the base of the pot, add fish stock and saffron. Simmer for 40 minutes then strain. Return stock to the pot and reduce by half, check seasonings, season with salt and lemon juice.
  4. 4.
    For the wakame oil; place wakame in a thermomix, blitz to a powder add your oil and heat thermomix to 60°C. Cook for 5 minutes, then strain through an oil filter and chill over an ice bath.
  5. 5.
    Assemble all dish components (refer to recipe image) and serve.