Pork collar meat steak

This pork neck steak delivers a savory, tender flavor with a sensational texture: a breading and egg coating creates a crispy crust that gently blends with the meat—tender, finely fatty, and full of flavor. The aroma of the grill adds to the appeal, while slices of lemon and fresh cabbage make it bright and inviting. This dish is a perfect blend of rich flavor and a fresh touch, inviting a glimpse of pleasure in every bite.

Steps

1. Wash and wipe dry the meat then add 1/2 tbsp of marinade seasoning and stir.
   
2. After the spices are mixed evenly
   
3. Let it rest, I'll marinate it here for 4 hours, okay?
   
4. Before frying, coat it with egg and corn starch. Break 1 egg and beat it lightly, then...
   
5. Add the beaten egg to the meat
   
6. Add 2 tbsp corn starch and stir.
   
7. After the eggs and corn starch are mixed evenly
   
8. Heat the pan, add 5 tbsp oil
   
9. Add the meat and cook over low heat for a few minutes.
   
10. After that, we turn it over, one time cooking takes 7-8 minutes to be perfectly cooked. I cooked it twice here, guys, but I didn't take pictures of all of them.
    
11. This is the result after everything is cooked. I added a few slices of lemon and a few slices of cabbage for decoration and now the pork collar meat steak is ready to be served.
    

Languages

Schweinefleisch vom Nacken - Deutsch (German) version
Pork collar meat steak - English version
Filete de carne de cuello de cerdo - Española (Spanish) version
Bâtonnet de viande de collier de porc - Français (French) version
Stecca di collo di maiale - Italiana (Italian) version
豚肩肉のステーキ - 日本語 (Japanese) version
돼지고기 목살 스테이크 - 한국인 (Korean) version
เนื้อสันคอหมู - แบบไทย (Thai) version
猪颈肉排 - 简体中文 (Simplified Chinese) version
豬頸肉排 - 香港繁體中文 (Traditional Chinese - Hong Kong) version