Australian Free Range Pork Collar Butt Steak (500g per pack)

Pork Collar Butt Steak

They are relatively easy to cook in oven, stove top or onthe grill!!

Pork Collar comes from the Neck of the pork which is foundbetween the Jowl and butt/shoulder area, which makes it a pretty tough cut ofmeat, unlike the Loin and the Rib, which is the most tender part of the pig.

Pork Collar is inexpensive (only about S$13.80 for a 2kgslab) and not much fat, making it easy to dry out. It also means that it lacksflavour, and you need to give it a boost through marinating it well. The bestways to cook such a cut is roasting low and slow, or to braise it. Slicing itand pan frying it like a pork loin will leave the meat dry and tough.

Various Cooking Methods of Pork Collar Butt Steak (Cut of 500g~ 1Kg):

-         Grill – easy and quick way to cook

-         Roast (bake) – at low temperature (325 F), ittakes between 45 and 60 minutes to at least 145 F

-         Roast at higher temperature – 400 F for around20 minutes, until the internal temperature reaches at least 145 F

-         Slow cook – add your favorite seasonings andcook on slow for 8 hours

-         Braise – pan fry on both sides for a fewminutes, then place in a Dutch oven, close the lid and cook in the oven or nothe stove top on low for longer period of time

-         Smoke – prepare for smoking by tenderizing themeat first (if needed). Then follow the directions recommended by the type ofsmoker you have.

Part 1 ) The perfect 6% brine – PreCook

6% Brine simply means 60 grams of salt dissolved for every 1litre of water. In a large pot, mix all the ingredients together to create thebrine(make sure all the salt and sugar are dissolved).

-             Fewstalks of Rosemary

-             1 entirebulb of Smashed Garlic

-             Salt,Grounded Black Pepper, Lemon Slice, Orange Slices

-             2 heaptable spoons of brown sugar.

Its important to use fresh rosemary and keep also the stalksin the brine as thats where the fragrance comes from. Squeeze the lemon andorange slices in to the brine as you go, as the acidity breaks down the proteinand makes your meat more tender. Leave in the fridge, covered for at least 24hrs. During this process, the salt in the brine absorbs all the moisture out ofthe meat, and then transfers it back in, keeping it moist and flavourful.

Part 2) Roasting (We use this methods as demonstrations.)

Sprinkle some fresh rosemary , a touch of salt and generousamount of cracked black pepper + extra virgin olive oil.

Roast at 100-110 deg celcius for 2 hours, basting the porkcollar every 20-30 mins to keep it nice and moist inside. To check if its done,use a meat thermometer and look for a temperature of no less than 62 deg c (or145 F).

The pork collar butt meat WeCook selling is 500g, customercan order 2 pieces without cutting then it will take 3 hours to roast and canbe shared among 4-5 people.