Ingredient:Pork neck: Difference between revisions
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[[File: | [[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. | ||
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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. | ||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Proteins]] | [[Category:Proteins]] | ||
[[Category:Meat]] | [[Category:Meat]] | ||
Latest revision as of 15:19, 16 October 2026
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.
| 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 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.
