Ingredient:Pork neck - Revision history

Korostysh: Undo imported revision 159 by user wikipedia>Unknown user

2026-10-16T15:19:22Z

Undo imported revision 159 by user wikipedia>Unknown user

← Older revision		Revision as of 15:19, 16 October 2026
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	[[File:~~Pork_neck~~.jpg\|thumb\|right\|300px\|Raw, well-marbled pork neck]]		[[File:Pork neck 01.jpg\|thumb\|right\|300px\|Raw, well-marbled pork neck]]
	~~[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts. The neck/collar is located near the shoulder.~~]]
	Pork neck, also known as pork collar, is a heavily marbled cut that sits right above the shoulder. Because the fat is intricately woven throughout the muscle, it remains incredibly juicy and tender even when cooked over high, dry heat.		Pork neck, also known as pork collar, is a heavily marbled cut that sits right above the shoulder. Because the fat is intricately woven throughout the muscle, it remains incredibly juicy and tender even when cooked over high, dry heat.

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	== Culinary Uses ==		== Culinary Uses ==
	- The absolute best cut for skewered and grilled dishes like [[Food:Shashlyk]].		- The absolute best cut for skewered and grilled dishes like [[Food:Shashlyk\|Shashlyk]].
	- Excellent sliced into thick steaks and pan-seared or grilled.		- Excellent sliced into thick steaks and pan-seared or grilled.
	- Frequently used in Asian cuisines for char siu (Chinese BBQ pork) because the high fat content prevents it from drying out in the oven.		- Frequently used in Asian cuisines for char siu (Chinese BBQ pork) because the high fat content prevents it from drying out in the oven.

	~~== See Also ==~~
	* [[Ingredient:Pork_shoulder]]
	* [[Ingredient:Pork_chop]]

	[[Category:Ingredients]]		[[Category:Ingredients]]
	[[Category:Proteins]]		[[Category:Proteins]]
	[[Category:Meat]]		[[Category:Meat]]

Korostysh: 1 revision imported

2026-10-16T15:13:24Z

1 revision imported

← Older revision		Revision as of 15:13, 16 October 2026
(No difference)

wikipedia>Unknown user at 15:13, 16 October 2026

2026-10-16T15:13:24Z

← Older revision		Revision as of 15:13, 16 October 2026
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	[[File:~~Pork neck 01~~.jpg\|thumb\|right\|300px\|Raw, well-marbled pork neck]]		[[File:Pork_neck.jpg\|thumb\|right\|300px\|Raw, well-marbled pork neck]]
			[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts. The neck/collar is located near the shoulder.]]
	Pork neck, also known as pork collar, is a heavily marbled cut that sits right above the shoulder. Because the fat is intricately woven throughout the muscle, it remains incredibly juicy and tender even when cooked over high, dry heat.		Pork neck, also known as pork collar, is a heavily marbled cut that sits right above the shoulder. Because the fat is intricately woven throughout the muscle, it remains incredibly juicy and tender even when cooked over high, dry heat.

Line 22:		Line 23:

	== Culinary Uses ==		== Culinary Uses ==
	- The absolute best cut for skewered and grilled dishes like [[Food:~~Shashlyk\|~~Shashlyk]].		- The absolute best cut for skewered and grilled dishes like [[Food:Shashlyk]].
	- Excellent sliced into thick steaks and pan-seared or grilled.		- Excellent sliced into thick steaks and pan-seared or grilled.
	- Frequently used in Asian cuisines for char siu (Chinese BBQ pork) because the high fat content prevents it from drying out in the oven.		- Frequently used in Asian cuisines for char siu (Chinese BBQ pork) because the high fat content prevents it from drying out in the oven.

			== See Also ==
			* [[Ingredient:Pork_shoulder]]
			* [[Ingredient:Pork_chop]]

	[[Category:Ingredients]]		[[Category:Ingredients]]
	[[Category:Proteins]]		[[Category:Proteins]]
	[[Category:Meat]]		[[Category:Meat]]

Korostysh at 04:14, 16 October 2026

2026-10-16T04:14:50Z

← Older revision		Revision as of 04:14, 16 October 2026
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	[[File:Pork neck 01\|thumb\|right\|300px\|Raw, well-marbled pork neck]]		[[File:Pork neck 01.jpg\|thumb\|right\|300px\|Raw, well-marbled pork neck]]
	Pork neck, also known as pork collar, is a heavily marbled cut that sits right above the shoulder. Because the fat is intricately woven throughout the muscle, it remains incredibly juicy and tender even when cooked over high, dry heat.		Pork neck, also known as pork collar, is a heavily marbled cut that sits right above the shoulder. Because the fat is intricately woven throughout the muscle, it remains incredibly juicy and tender even when cooked over high, dry heat.

Korostysh at 04:13, 16 October 2026

2026-10-16T04:13:52Z

← Older revision		Revision as of 04:13, 16 October 2026
Line 1:		Line 1:
	[[File:~~Pork_neck.jpg~~\|thumb\|right\|300px\|Raw, well-marbled pork neck]]		[[File:Pork neck 01\|thumb\|right\|300px\|Raw, well-marbled pork neck]]
	Pork neck, also known as pork collar, is a heavily marbled cut that sits right above the shoulder. Because the fat is intricately woven throughout the muscle, it remains incredibly juicy and tender even when cooked over high, dry heat.		Pork neck, also known as pork collar, is a heavily marbled cut that sits right above the shoulder. Because the fat is intricately woven throughout the muscle, it remains incredibly juicy and tender even when cooked over high, dry heat.

Korostysh: /* Culinary Uses */

2026-10-16T04:13:42Z

Culinary Uses

← Older revision		Revision as of 04:13, 16 October 2026
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	== Culinary Uses ==		== Culinary Uses ==
	- The absolute best cut for skewered and grilled dishes like [[Food:Shashlyk]].		- The absolute best cut for skewered and grilled dishes like [[Food:Shashlyk\|Shashlyk]].
	- Excellent sliced into thick steaks and pan-seared or grilled.		- Excellent sliced into thick steaks and pan-seared or grilled.
	- Frequently used in Asian cuisines for char siu (Chinese BBQ pork) because the high fat content prevents it from drying out in the oven.		- Frequently used in Asian cuisines for char siu (Chinese BBQ pork) because the high fat content prevents it from drying out in the oven.

Korostysh: Created page with "Raw, well-marbled pork neck Pork neck, also known as pork collar, is a heavily marbled cut that sits right above the shoulder. Because the fat is intricately woven throughout the muscle, it remains incredibly juicy and tender even when cooked over high, dry heat. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of raw pork neck.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories''' || 2..."

2026-10-16T04:12:10Z

Created page with "thumb|right|300px|Raw, well-marbled pork neck Pork neck, also known as pork collar, is a heavily marbled cut that sits right above the shoulder. Because the fat is intricately woven throughout the muscle, it remains incredibly juicy and tender even when cooked over high, dry heat. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of raw pork neck.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories''' || 2..."

New page

[[File:Pork_neck.jpg|thumb|right|300px|Raw, well-marbled pork neck]]
Pork neck, also known as pork collar, is a heavily marbled cut that sits right above the shoulder. Because the fat is intricately woven throughout the muscle, it remains incredibly juicy and tender even when cooked over high, dry heat.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw pork neck.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 230 kcal
|-
| '''Protein''' || 17.0 g
|-
| '''Total Fat''' || 17.5 g
|-
| '''Saturated Fat''' || 6.5 g
|-
| '''Carbohydrates''' || 0 g
|-
| '''Sodium''' || 65 mg
|}

== Culinary Uses ==
- The absolute best cut for skewered and grilled dishes like [[Food:Shashlyk]].
- Excellent sliced into thick steaks and pan-seared or grilled.
- Frequently used in Asian cuisines for char siu (Chinese BBQ pork) because the high fat content prevents it from drying out in the oven.

[[Category:Ingredients]]
[[Category:Proteins]]
[[Category:Meat]]