- Preheat the oven to 125°C fan-forced.
- Roughly chop the celery, garlic, onion, capsicum and star anise, and place in the base of a roasting tray.
- Add the white wine.
- Place the Scottsdale Pork jowl over the vegetable base and seal up with foil.
- Place the roasting tray in the oven and cook for 5 hours.
- Allow jowl to rest.
- To finish - sear the pork in a pan on high heat.
Click here to watch our slow-roasted pork jowl video tips