Pork Jowl?!

I had no idea what the heck is pork jowl and how it would taste, a thick skin of fat, fat is good right?  My dad picked up the meat from my favourite Asian supermarket T&T and it stayed in our fridge till Sunday morning.  When I woke up I could not wait to work on our brunch!

I have saved this recipe from the Globe and Mail since January this year, during our kitchen renovation, and what better time to test it in our new kitchen!!

When I was at the grocery store on Saturday picking up the "smoked ham", I had no clue what kind to pick up because all ham seemed to be smoked!!  I ended up with some kind of smoked ham, a lot of it, in the fridge drawer.

I woke up quietly at 9am on Sunday morning and began my adventure.  My dad was also nice enough to pick up some super fancy wonton wrappers ("from my friend's company!", said Daddy) and he was right they were delicious.  A lot of the wonton actually fell apart, guess I need more practice, but that did not affect the final brunch that we had.  The broth was not as cleared as the one in the paper, not sure why.

Saved a huge serving for my father who loves soup, and he texted me: "Just had your soup, not greasy at all, very tasty, like the fresh veggies not overcooked". That was enough to put a huge smile on my face.  The joy of cooking.

Soup 8/10

http://www.theglobeandmail.com/life/food-and-wine/recipes/chef-matt-blondins-pork-jowl-dumplings-in-smoked-ham-broth/article6815723/