Grilled Pork Jowl

**Grilled Pork Jowl**

Grilled pork jowl, a delicacy in Thai street food culture, is prized for its rich, fatty texture and intense flavor. The cut—taken from the pig’s cheek—is marinated in a blend of soy sauce, garlic, black pepper, and sugar, then grilled over charcoal until the exterior is charred and crisp while the interior remains succulent. A great version balances sweetness and saltiness, achieves a caramelized crust, and is served with a pungent dipping sauce (such as *jaew* made from roasted chili, fish sauce, and lime) alongside sticky rice and green papaya salad.

In Pattaya, Thailand, the dish is notably featured at **Ae Som Tam & Yum Duead**, where creator *BANKII* has highlighted its prominence as a must-try item. The venue grills the jowl over slow embers, yielding a smoky depth that complements the natural richness of the meat.

Regional variations exist across Thailand: in Isan (northeastern) cuisine, the marinade often includes lemongrass and galangal, while in central Thailand, a sweeter, soy-heavy glaze is common. The dish also appears in Korean *dwaeji bulgogi* and Chinese *char siu*, but the Thai version emphasizes a clean, smoky char and a sharp, spicy counterbalance.