Jang Ho-jun's Pork Neck Tonteki
This Japanese-style pork neck steak is made by coating thick pork neck in starch to seal in the juices, searing it, and then glazing it with a special soy sauce-based sauce, Worcestershire sauce, and butter until glossy.
Ingredients needed 2 servings
Recipe
Cooking tips
- Use thick pork neck steaks and score the sinew so the meat doesn't curl or shrink when cooked, ensuring tenderness.
- Boil the sauce base briefly before cooking to burn off the alcohol from the mirin and cheongju, and to balance the sweet and salty flavors.
- Add the garlic to the oil before heating and cook over low heat to avoid burning, yielding both crispy chips and fragrant garlic oil.
- If there's too much oil after searing, the sauce won't cling to the meat properly; drain off excess, leaving about 2 tablespoons, before adding the sauce.
Recommended for
- Those who want to enjoy a special and exotic pork steak dish instead of plain grilled pork neck.
- Those looking for the ultimate rice companion and upscale beer snack, coated in a sweet and savory sauce.
- Those wanting to create a home party dish with a professional restaurant feel, featuring garlic-infused flavors and crispy garlic chips.
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