How-To: Confit Pork Jowl with Lee Tiernan

Chef Lee Tiernan shows us how to make everyone’s favorite bar snack: confit pig jowl crusted with dried shrimp that’s topped with a Brussels sprout and radish salad. No seriously, it should be your favorite new drinking food, because it is so effin’ good. The recipe might seem a little daunting, but with a well-planned grocery list, you will impressing the hell out of your guests at you next get-together.

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Season 1 Episode 15 of How-To. Watch more