Pork Jowl with Peach Sauce - The Sweet and Tangy Combination Cuts Through the Meat's Gamey Smell

Steps

1. 1

   Score the pork jowl, season with salt, then heat grapeseed oil in a pan and cook over medium heat for 2 minutes each side (4 minutes total)

2. 2

   Cut the nectarines in half and grill them in the same pan used for the pork until golden, then set aside

3. 3

   Coarsely chop the onion and garlic

4. 4

   Add onion, garlic, and 2 Ts of butter to the pan and sauté, then add sugar, vinegar, and whole grain mustard and reduce by one-third

5. 5

   Once the sauce reduces by half, add black pepper and basil and toss to combine

6. 6

   Plate the pork jowl, grilled nectarines, and sauce with volume, then top with fresh mini basil to finish