How To Cook Pork Neck

Pork neck, also known as pork collar or shoulder neck, is one of the most flavorful and tender cuts of pork. It has just the right amount of fat to keep the meat juicy during cooking, making it ideal for roasting, stewing, grilling, or pan-frying. When cooked properly, pork neck becomes soft, succulent, and deeply rich in flavor. Whether you prefer it with a crispy crust or slow-cooked until it melts in your mouth, this cut never disappoints.

1. Prepare the Pork Neck
   Start by rinsing the pork neck under cold running water, then pat it dry with paper towels. Trim off any excess fat if needed, but leave a thin layer to keep the meat moist. Season generously with salt, black pepper, and your favorite herbs or spices. Garlic, paprika, rosemary, and thyme complement pork beautifully. You can also marinate it in soy sauce, olive oil, vinegar, or a spice rub for a few hours to deepen the flavor. If you’re roasting, let it sit at room temperature for about 20 minutes before cooking to ensure even heat distribution.
2. Oven-Roasted Pork Neck
   Preheat your oven to 180°C (356°F). Place the pork neck in a roasting dish or ovenproof pan. Add chopped onions, garlic, and carrots around the meat for extra flavor. Pour in a bit of broth, wine, or water to keep the meat moist while cooking. Cover the dish with foil and roast for about 1½ to 2 hours, depending on the size of the cut. Halfway through, remove the foil to allow the top to brown. If you prefer a crispier finish, increase the oven temperature to 200°C (392°F) for the last 15 minutes. The pork should be tender and easy to slice when done.
3. Pan-Fried or Grilled Pork Neck Steaks
   If you’re using sliced pork neck, pan-frying or grilling is a quick and tasty option. Heat a tablespoon of oil in a pan over medium-high heat. Once hot, add the pork neck slices and cook for about four to five minutes per side until golden brown and cooked through. For extra flavor, add a knob of butter, minced garlic, and herbs during the last minute of cooking. Alternatively, grill the steaks on a barbecue for that smoky, charred taste, brushing them with a bit of marinade or sauce as they cook.
4. Slow-Cooked Pork Neck Stew
   For a comforting, fall-apart version, use the pork neck in a stew. Brown the meat pieces first, then add chopped onions, tomatoes, carrots, and potatoes. Pour in enough stock or water to cover, season with spices, and let it simmer slowly for two to three hours until the meat is soft and the sauce is thick and flavorful.
5. Serve and Enjoy
   Once cooked, let the pork neck rest for a few minutes before serving. Slice or shred it and serve with rice, roasted vegetables, mashed potatoes, or pap. A drizzle of gravy or a tangy chutney makes a perfect finishing touch.

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