Traditionally served with dumplings, this easy Asian dipping sauce is salty, acidic, spicy, and a little toasty from the sesame oil. Set out the sauce in a bowl and let folks dunk in their grilled Ibérico bites, or serve as a main dish for two with fluffy white rice and some grilled vegetables. 

Recipe forGrilled Jowl Secreto with Dumpling Sauce 

Ingredients

• 1 14-21 oz. Campo Grande Jowl Secreto
• ¼ cup soy sauce 
• 3 Tablespoons rice vinegar
• 1 Tablespoon ginger, peeled and minced
• ¼ teaspoon sesame oil
• ½ teaspoon chili flakes (optional)
• Flaky sea salt 

Preparation  

1. In a small bowl, mix soy sauce, vinegar, ginger, sesame oil, and chili flakes if using. Set aside. 
2. Trim any excess fat from the Jowl Secreto, season with salt and pepper, and set aside. 
3. To prepare the charcoal grill, put two handfuls of charcoal in the grill and light. Let the charcoal burn until the coals are a bright red color. To ensure it’s at the perfect temperature for this type of quick-cooking cut, place your hand over the grill. You should be able to keep your hand there for 2-3 seconds max. If you are able to keep your hand near the grill longer, the temperature is too low and you should lower the grates closer to the fire. 
4. Once the grill is prepared, grill the Jowl Secreto about 2 minutes on each side, or until a thermometer inserted into the meat registers at 145ºF. 
5. Once the meat is cooked, remove it from the grill and let it rest for a few minutes. Then slice the meat against the grain into small bite-size pieces and sprinkle with a little flaky salt. 
6. To serve, plate the Jowl Secreto bites along with small bowls of the dumpling sauce and dip the bites into the sauce one by one as you eat. ¡Buen provecho!