PORK COLLAR/NECK FILLET

This wonderfully marbled meat can be cooked and enjoyed in many ways: Whole roast, roasted or grilled in slices (with or without the bone) or shredded in casseroles and woks.

Keep in mind

The coat of fat should preferably remain to enhance the taste.

How to cook neck fillet of pork

Works well on the grill due to the high level of fat. Do not add oil to the marinade. Sweet and sour are nice complimentary tastes, such as orange, plum, apple, ginger, tamarind etc.

This cut is also suitable as a raw material for Pulled Pork (see shoulder of pork), cooked for – say – 8 hours at a temperature below boiling point (add the spices and put it in the oven in the morning and it will be ready to be served by the time your guests arrive in the evening).

The classic

The whole, juicy cut stuffed with plums and cooked to 67°C in the oven.