John Myers
Pork neck is characterized by its tender, juicy consistency. The secret of the preparation lies in the optimum core temperature.
Pork neck
The shank of the pig comes from the pork crest or neck. Since this part of the body carries the head, the flesh is streaked with powerful muscles. These give the neck piece an intense meat flavor that tastes tender and juicy at the same time. In order for the pork neck to be just as tender and juicy, you have to pay attention to the right core temperature.
Cook pork neck
Pork neck meat is traditionally prepared in a pan, roasted, or on the grill. After slicing the whole piece across the grain into several steaks, the first grill it over indirect heat and then roast it again over direct heat.
Already knew…
… that the weight of your neck meat depends on the breed of a pig? The butcher shop often offers this part of the pig for 2500 g per piece. When preparing, calculate about 250 g per person.
Even though you should cook pork at the lowest possible temperature, we recommend always letting the neck cook through.
The roast pork neck in particular is known for its tender texture. The intramuscular fat ensures that it remains wonderfully juicy even when cooked through. Since pork neck does not contain any bones, you save a lot of work when preparing it. The meat offers countless preparation options, including a butter-tender spit roast.
Tip: Pork neck meat is also ideal for preparing pulled pork. This is tender, “pulled” meat that you cook in the smoker. On the grill, it gets a delicate, smoky flavor that BBQ fans will love.
Core temperatures for pork neck: table
Cooking level – core temperature
- By – 70°C-75°C
Measure core temperature
The best way to determine the perfect temperature inside the meat is to use a meat thermometer. Always measure the temperature at the thickest part of the piece, as it will cook faster on the outside. A roast or grill thermometer offers you great security. It has the advantage of being able to remain stuck in the meat at all times during cooking. In the beginning, you set the desired core temperature. When this is reached, a signal tone sounds. An analog model is the cheaper option. Here you have to constantly monitor the core temperature yourself.
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