Ttukdak Hyung's Cubed Pork Neck Grill

Name: Ttukdak Hyung's Cubed Pork Neck Grill
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Pork neck (head-end cut with fat evenly distributed on all sides) - appropriate amount; Maldon salt - a pinch; Wasabi - a pinch

A grilling technique that sears the marbled pork neck, rich in both lean meat and fat, to create a Maillard reaction, then cuts it into cubes to trap the juices.

Recommended for

Those who are always disappointed by dry and tough pork belly or neck when grilling at home.
Those who want to learn the scientific grilling technique that makes juices burst with every bite, like premium steakhouse cuts.
Those who want to achieve the best flavor outdoors or at a campsite with just meat quality and heat control, without complex marinades.

15 min Difficulty Easy Meat & mains

Main ingredients

Pork neckWasabi

Ingredients needed 2 servings

Pork neck (head-end cut with fat evenly distributed on all sides) - appropriate amount
Maldon salt - a pinch
Wasabi - a pinch

Recipe

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Pork neck Wasabi

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Prepare the 'head-end cut' of pork neck, where white fat is densely distributed in a grid pattern between the lean meat, and cut it into thick pieces.
Set a frying pan or grill to high heat and preheat it sufficiently until it lightly smokes.
Once the pan is hot, place the pork neck on it and grill until the surface turns a deep brown, beyond just golden brown, to initially seal in the juices.
When the surface is firmly cooked, use scissors to cut the meat into uniform cubes of about 2-3 cm on each side.
Place the cut pork neck pieces back onto the pan and roll them around to quickly cook all the cut surfaces, trapping the juices inside and cooking them thoroughly.
Arrange the well-grilled pork neck on a plate, and serve with Maldon salt and wasabi instead of ssamjang.

Select and prepare thick cuts of pork neck from the head end, which has excellent marbling.
Sear the pork neck over high heat until the surface is deep brown to create a Maillard reaction.
Cut into cubes and then roll them on the grill to cook evenly until done.

Cooking tips

Pork neck is clearly divided into the head end (fatty and tender) and the back end (lean and mild). To fully enjoy the savory flavor without toughness, choose the head end for grilling.
To achieve moist grilled meat, do not grill over low heat. The key is to sear the surface firmly over high heat initially to block the escape of juices.
The savory fat flavor of the meat itself is excellent, so instead of sweet ssamjang, it's best to eat it with a little Maldon salt and fresh wasabi to bring out the meat's natural umami.

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