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.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using a store-bought steak seasoning, which is a blend of various herbs and salt, makes it easy to achieve a deep flavor.
- The clear juice that forms inside the vacuum bag is not from the meat bursting but is natural moisture, so you can rest assured; it is great to serve as a dipping sauce later.
- Because the meat is so tender, it is better to cut it thick rather than thin to fully enjoy the chewy texture and abundant juices.
- Serving it with a Korean-style vegetable salad, such as seasoned chamnamul (pimpinella brachycarpa), effectively cuts through the richness of the pork neck.
Recommended for
- Those who want to taste the most tender pork dish ever by investing time and effort.
- Those who want to challenge themselves to make restaurant-level whole pork neck steak using a sous vide machine.
- Those looking for a sophisticated main meat dish to serve when inviting guests on a special day.
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