Tasty Food Affair
Pork Jowl Yakiniku
Pork Jowl Yakiniku
Couldn't load pickup availability
Share
Product Information
Pork jowl sliced for yakiniku — the cut Japanese yakiniku specialists call buta toro (pork toro), prized for its intense marbling and melt-in-mouth texture.
Jowl sits in the cheek/upper neck area and combines fine marbling with the deep pork flavour that working muscles develop.
Sliced thin for yakiniku, every piece renders gloriously on a hot grill and delivers a flavour explosion that turns a home BBQ into a Tokyo izakaya experience.
Why This Cut?
• Pork jowl is the pork equivalent of beef toro — premium marbling, melt-in-mouth texture
• The Japanese yakiniku specialist's secret pork cut, now at home
• Pre-sliced and separable from frozen for instant cooking
How To Serve?
• Hot grill, 30 seconds per side, brush with tare sauce in the last seconds
• Wrap each grilled slice in lettuce with ssamjang for Korean BBQ ssam
• Serve over Japanese rice with onsen egg and grilled spring onion for fast donburi
Collapsible content
What You're Getting
Weight: 200G
Packaging: 1 Tray, Vacuum Packed
Product State: Raw & Frozen
Serves: 1 - 2
Shelf Life: Guarantee at least 60 Days upon receiving
Country Of Origin: Mexico
Cooking Methods
1. High-Heat Indoor Pan-Sear (The Fast Tabletop Skillet Method)
This mimics the intense heat of a Japanese Yakiniku house right on your stovetop or tabletop electric grill.
2. The Air Fryer (The Hands-Off Crispy Edge Method)
The air fryer is exceptionally good for 3mm–5mm yakiniku cuts because the powerful circulating fan instantly atomizes the rendering fat, blistering the edges of the jowl into a gorgeous bacon-like crunch.
3. Traditional Charcoal Grilling (The Pitmaster Standard)
If you are using an open-flame charcoal grill or a portable Hibachi, pork jowl is highly prized but requires active management.
Storage Method
Keep Frozen below -18°C
Delivery Method
Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.