Content

• Steps
• Method 1 of 3: Cooking the collar over low heat
• Method 2 of 3: Roasting the pork neck
• Method 3 of 3: Slow Cooking the Collar
• Tips

Pork neck on the bone tastes great, and when cooked properly, the meat will be as tender as slow-cooked ribs. If you can't find a bone-in pork neck in a regular supermarket, try looking in the Chinese or Korean market.

Steps

Method 1 of 3: Cooking the collar over low heat

1. 1 Rinse 1-1.5 kg of meat under cold running water. Place the neck in a bowl or colander. Place the colander in the sink. Turn on the tap and use your fingers to rinse off the blood, cartilage, and bits of fat from each collar. Then rinse the meat thoroughly again.
   • Take a knife to remove fat and cartilage that cannot be removed with your hands.
2. 2 Place the bones in a large saucepan. Add 2 teaspoons (10 g) salt and ½ teaspoon (2.5 g) black pepper. Rub the salt and pepper into the pork with your hands until the mixture is evenly distributed. Then wash your hands with soap and water.
   • Bone neck can also be cooked in a Dutch brazier.
3. 3 Submerge the pork under 5–7.5 cm of water. Turn on the tap and fill the jug with water. Pour the water into a saucepan so the bones are submerged.
4. 4 Simmer for 15 minutes. Place the saucepan over medium heat. Bring water to a boil and cook for another 10-15 minutes.
5. 5 Remove the foam. When the water boils, a foam will begin to form on the surface of the water. Take a spoon and remove the foam from the water. Remove as much foam as possible.
6. 6 Boil the bones over low heat for an hour. Reduce heat to low. Cover the saucepan and simmer the bones over low heat for 1–1.5 hours.
7. 7 When the pork is cooked through, add the vegetables to the pot. Chop peas, carrots, onions, or potatoes and add to the pot. You can also add 2 cloves of minced garlic or 1 tablespoon (15 g) of garlic powder to the water.
8. 8 Cook vegetables over low heat for 20 minutes. Cook vegetables for 20-30 minutes, until tender. When done, serve the dish along with the rice.

Method 2 of 3: Roasting the pork neck

1. 1 Preheat oven to 190 ° C. While the oven is heating, chop 2 onions and 5 garlic cloves.
2. 2 Wash 1.8 kg pork collar on the bone. Place the meat in a bowl or colander and place in the sink. Turn on the cold water tap. Rinse each piece to remove cartilage, fat, and blood.Then rinse the meat thoroughly again. Strain the water.
   • Use a knife to remove fat and cartilage that you couldn't remove with your hands.
3. 3 Season the meat with salt and pepper. Place 1.5 teaspoon (7.5 g) salt and 1 teaspoon (5 g) pepper on the neck. Rub them well into the meat. Continue to rub the meat to distribute the salt and pepper evenly.
   • After that, be sure to wash your hands with soap and water.
4. 4 Put onion, garlic and water and vinegar in the roaster. Place half of the chopped onion and garlic on the bottom of the roaster. Pour 1 tablespoon (15 ml) of distilled white vinegar here. Then add ¼ cup (60 ml) water.
5. 5 Lay the neck in one layer in the rooster. Spoon the remaining chopped onion and garlic over the meat.
6. 6 Bake for 2 hours. Cover the roaster with aluminum foil and place in the oven. Roast the meat for 2 hours.
7. 7 Sprinkle fat on the meat every half hour. While the meat is cooking, you need to take a spoon and collect the juice. Pour this juice over the meat. This will keep the meat from drying out.
8. 8 Bake the meat for another 45 minutes. Remove the foil after 2 hours. Roast meat without foil for 45 minutes or until golden brown. Remove the necklace from the oven and serve with rice or potatoes.

Method 3 of 3: Slow Cooking the Collar

1. 1 Wash the 1.5 kg collar on the bone. Place the bones in a bowl or colander. Place a bowl under running water in the sink. Use your fingers to remove fat, cartilage and blood from each piece of meat. When done, rinse the meat again. Then drain the water.
2. 2 Season the meat with salt and pepper. Add 1 teaspoon (5 g) salt and thyme to the meat and 1⁄2 teaspoon (2.5 g) garlic and onion powder. Rub the spices thoroughly, evenly distributing them over the meat.
   • Then wash your hands with soap and water.
3. 3 Place the bones in a slow cooker. Pour 1 tablespoon (15 ml) of vinegar over the meat. Then add 4 more cups (960 ml) water.
4. 4 Cook the neck for 5-6 hours. Cover the slow cooker with a lid and set the temperature to high. Cook the meat for 5-6 hours.
   • Alternatively, set the temperature to low and cook the pork for 8-10 hours.
5. 5 Add vegetables in the last hour of cooking. Chop carrots, green beans, onions and / or potatoes and add to the meat. Turn off the slow cooker when the meat and vegetables are cooked and tender. Serve hot with rice.

Tips

• Bone collars can be found in the meat section of most grocery stores, as well as in Chinese or Korean markets.