(Part 1 of 3)
A cut from the head of the pig’s cheek, pork jowl is typically made into bacon through smoking and curing. The ones done here though seemed to be cooked as it is and as a cut of meat not found in most other restaurants, it may take awhile to get used to its more rubbery and chewy texture. The chili paste provided at the side though was both fresh and aromatic.

More pictures at: https://www.instagram.com/p/B8jOFkknxav/?igshid=mtwjisuhqpkg

Full review at: https://liveeatbless.wordpress.com/2020/02/14/restaurant-review-walking-on-sunshine-orchard-central-somerset/

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