The pork neck is immediately behind the pig’s head, has a dark pink colour, is nicely marbled throughout and has no fat or skin on top. The pork neck is never dry and is extremely tasty. It is ideal for slow cooking, when the pork is cooked at a very low temperature for a long period of time to produce a lovely pink succulent meat with a silky soft texture.
Basic techniques: slow cooking, confiting, marinating, grilling, boiling, frying, stewing, barbecuing.
Taste combinations: aniseed, apple, chilli pepper, sweet pepper, black pudding, nutmeg, thyme, bay leaf, garlic, whiskey, onion, harissa, soy sauce.