YOOXICMAN's Sous Vide Pork Neck Steak

1. Wash the whole pork neck thoroughly in cold water, pat dry, and lightly trim off any large, visible chunks of fat.
2. Evenly sprinkle store-bought Montreal steak seasoning over the surface of the trimmed pork neck to season it.
3. Place the seasoned pork neck into a vacuum bag and add fresh rosemary and a little olive oil for a luxurious aroma.
4. Use a vacuum sealer to tightly seal the bag.
5. Set the sous vide machine to 60 degrees and cook the sealed meat at a low temperature for 24 hours.
6. Once cooking is complete, remove the meat from the vacuum bag and reserve the accumulated juices to use as a sauce.
7. Slice the sous-vided whole pork neck into thick, hearty pieces.
8. Lay out the meat slices and use a direct-flame torch to sear the surface until golden, adding a Maillard reaction and smoky flavor to finish.

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.