Petit Prix
Pork Neck Slices for Grilling
What it is
These are pre-cut slices of pork neck, also known as pork collar. This cut comes from the upper part of the pig's shoulder, near the head. It is known for its good balance of meat and fat, which helps keep it moist and flavorful during cooking. The slices are typically about half an inch thick, making them suitable for quick cooking methods like grilling or pan-frying. The meat is a deep pink color, indicating freshness.
How people cook with it
These pork slices are a versatile choice for quick weeknight meals or weekend barbecues.
- Grilled pork steaks
- Pan-fried pork chops
- Marinated pork skewers
- Pork stir-fry additions
To cook, you can start by marinating the pork slices for at least 30 minutes to enhance flavor. For grilling, preheat your grill to medium-high heat and cook the slices for about 4-6 minutes per side, or until they reach an internal temperature of 145°F (63°C). If pan-frying, heat a tablespoon of oil in a skillet over medium-high heat and cook for a similar amount of time, ensuring not to overcrowd the pan. Let the pork rest for a few minutes before serving.
How it differs from similar foods
Compared to leaner cuts like pork tenderloin, pork neck has more intramuscular fat. This fat renders during cooking, resulting in a more tender and juicy finished product. It also offers a richer pork flavor. Other cuts might require more careful cooking to avoid dryness.
Who it is for
Home cooks looking for a flavorful and forgiving cut of pork for quick preparation.
How to keep the rest
Keep the pork slices refrigerated at or below 40°F (4°C). For longer storage, you can freeze them in their original packaging or wrap them tightly in plastic wrap and then in aluminum foil or a freezer bag. Use within 1-2 days if refrigerated, or up to 3-6 months if frozen.