Pork Neck

Pork neck is a flavorful, well-marbled cut taken from the base of the pig’s head, prized for its balance of tender meat and rich fat. Its versatility makes it a staple across many cuisines, from slow-braised European dishes to Korean grilled specialties. Key ingredients typically include a bold marinade of soy sauce, garlic, ginger, and sesame oil, though salt and herbs may suffice for simpler preparations. A great version is distinguished by a caramelized, crisp exterior that yields to a moist, almost buttery interior, achieved through careful heat control and proper trimming.

Regional variations abound. In Korea, pork neck is often charcoal-grilled or stir-fried, while in Italy it is cured into coppa or capocollo. On the South Korean island of Jeju, the cut shines at venues like Myeongjin Jeonbok and Crown Pig, both endorsed by food travel creator Mark Wiens. At Myeongjin Jeonbok, Wiens praised the pork neck for its juiciness and the local method of grilling over charcoal, which imparts a subtle smokiness. Crown Pig, another Wiens favorite, serves it in a traditional Korean barbecue setting with kimchi and fresh lettuce wraps, allowing the meat’s natural savor to take center stage. These Jeju versions demonstrate how pork neck adapts to different preparations while always delivering a distinct, satisfying bite.