Kim Milan Pork Neck Steak
A steak featuring a whole pork neck dry-aged with salt, seared in a stainless steel pan, and served with a savory butter aroma and béchamel mustard sauce.
Ingredients needed 1 servings
Recipe
Cooking tips
- When flipping the meat, move it to a different part of the pan rather than the spot it just cooked on to maintain heat and build a good crust.
- Dry-aging in the refrigerator for two days before cooking removes moisture, making the surface crust form much better and intensifying the meaty flavor.
- Do not wipe away the meat crust stuck to the stainless steel pan; instead, dissolve it into the sauce to bring out a deep, rich flavor.
Recommended for
- Those who want to make a luxurious steak with pork neck that rivals beef.
- Those who want to master a perfectly crispy-outside, juicy-inside sear and a homemade sauce using a stainless steel pan.
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