Raymon Kim's Pork Neck Sous Vide Steak

Name: Raymon Kim's Pork Neck Sous Vide Steak
Cook time: 300 min
Total time: 300 min
Yield: 2 servings
Cuisine: Korean
Ingredients: pork neck (3cm thick) 2~3 pieces; apple 1; whole garlic 10 cloves; rosemary a pinch; thyme a pinch; butter 1 tablespoon; sugar 2 tablespoons; vinegar (or white wine) 1 tablespoon; salt a pinch; pepper a pinch

A premium steak featuring tender pork neck cooked sous vide to maximize juiciness, paired with a homemade sweet and aromatic apple sauce.

300 min Difficulty Normal Meat & mains

Main ingredients

pork neckapplegarlicrosemarythymebutter

Ingredients needed 2 servings

pork neck (3cm thick) 2~3 pieces
apple 1
whole garlic 10 cloves

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pork neck apple garlic rosemary thyme butter

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YOOXICMAN's Sous Vide Pork Neck Steak

A steak made by sous-viding a whole pork neck at 60 degrees for 24 hours to achieve ultimate tenderness, finished with a torch for a smoky flavor.

1440minNormalMeat & mains

Pork neckMontreal steak seasoningRosemary

Sous videMeat partyHosting guests

rosemary a pinch

thyme a pinch

butter 1 tablespoon

sugar 2 tablespoons

vinegar (or white wine) 1 tablespoon

salt a pinch

pepper a pinch

Recipe

Slice the pork neck into thick 3cm portions and cut into manageable pieces that fit your sous vide bag.
Cut the apple into medium-sized pieces, and lightly crush the whole garlic and herbs (rosemary, thyme) to release their aroma.
Place the pork neck, apple, garlic, and herbs into the sous vide bag, arranging them so they don’t overlap, then vacuum seal.
Place the sealed bag into a water bath preheated to 57 degrees Celsius, secure it so it doesn’t float, and cook at low temperature for 4 hours.
Once cooking is complete, immediately cool the bag in ice water or in the refrigerator to stabilize the juices.
Heat oil in a pan, add the finely chopped apple (with seeds and skin removed) and 1 tablespoon of vinegar, then simmer over low heat.
When the apple softens, add 2 tablespoons of sugar, salt, butter, and pepper, then mash and reduce until the sauce becomes thick and glossy.
Heat a fresh pan over high heat, add oil, then sear the cooled pork neck and the garlic used in sous vide just until the exterior turns golden and crispy.
Plate the seared pork steak, season with salt and pepper, and serve with the finished apple sauce to complete the dish.

Place pork neck, apple, garlic, and herbs into a sous vide bag and vacuum seal.
Cook in a 57-degree water bath for 4 hours, then chill in a cold place.
Simmer finely chopped apple with vinegar, sugar, and butter to make the apple sauce.
Sear the pork neck and garlic in a hot pan until golden brown, then serve with the sauce.

Cooking tips

Avoid stacking multiple layers of meat in the sous vide bag, as this leads to uneven heat distribution; instead, lay each piece flat and vacuum seal individually.
Do not sear the sous vide meat immediately after cooking—cooling it first prevents internal temperature from rising too much, which could result in dry, tough meat.

Recommended for

Those who want to create a foolproof, melt-in-your-mouth tender steak.
People preparing an elegant home party menu for a special occasion.

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Raymon Kim's Pork Neck Sous Vide Steak

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Ingredients needed 🛒2 servings