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/ck/ - Food & Cooking

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File: 251 KB, 1024x768, pork_neck.jpg [View same] [iqdb] [saucenao] [google]
13237679 No.13237679 [Reply] [Original]

I have a question about COOKING

I am not good at cooking, but I had some pork neck steaks (similar to the image) and I decided to cook. So I pan fried on high heat, flipping occassionally, until it seemed cooked. But, what I ended up with was a very tough chewy meat, but the fat seemed undercooked. How should I cook this properly? Thank you

>> No.13237738

>>13237679
>but the fat seemed undercooked
The fat marbling the meat or was there strips of fat on the sides?

>> No.13237752
File: 505 KB, 630x500, mcdonalds-dbl-qp-chse.png [View same] [iqdb] [saucenao] [google]
13237752

>>13237679
Why not leave the cooking to us and head down to the nearest McDonald's restaurant for a Double Quarter Pounder with cheese, hot fresh fries and an ice cold Coca Cola?

>> No.13237771
File: 583 KB, 1173x782, Nakkekoteletter-med-tomat-og-vin[1].jpg [View same] [iqdb] [saucenao] [google]
13237771

1. Salt & pepper
2. Sear in a hot pan
3. Cut veggies (if you want) and put them in a roasting pan with some water or stock.
4. Throw it in a 200C oven for 30 minutes

Thank me later

>> No.13237800

>>13237679
I dont undeerstand pork neck either. They sometimes sell it like that for short pansearing like a steak but I think it supposed to have a little chew that way. If you want it tender you cook it low and slow like pulled pork on the bbq or as a braise.

>> No.13237812

>>13237738
the marbling

>> No.13237822

Pork you gotta cook for a long time at low temperature unless it's porkchops or something like that

>> No.13237823

>>13237812
Seems odd. I don't suppose you have a photo of the thing, either cooked or raw.

>> No.13237825

>>13237752
because i want to live well

>> No.13237828

>>13237752
kek

>> No.13237854

>>13237679
Some cuts are rich in collagen, which generally makes them tougher unless the collagen is rendered. This type of cut usually needs to undergo a low and slow cooking process in order to render the collagen (and any intramuscular fat), which then makes the cut very juicy, tender, and flavorful.

>>13237822
Depends on the cut. Pork shoulder is usually one you have to cook slowly, but pork shoulder steaks can actually be marinated and then grilled rather quickly and then just sliced thinly to serve.

>> No.13237913

>>13237679
Almost all cuts of pork are better braised (cooked with liquid)