Shio Koji Iberico Pork Collar
Iberico pork collar (or neck) is my favourite cut from the Spanish Pata Negra pigs. It is a very well-worked muscle, which makes it incredibly flavoursome, with a ton of intermuscular fat, which makes it extremely juicy.
0:00 - Why Iberico Pork Collar Is My Favourite Cut
0:36 - Why Cook It Well Done
0:58 - Shio Koji Marindade
1:39 - Preparing the Pork For Searing
2:08 - Pork Under A 'Brick'
2:48 - Carving & Plating
Regular pork collar is normally a braising or slow-cooking joint, since it’s a hardworking muscle, while Iberico pork in general is usually cooked pink. This makes the Iberico pork collar a very interesting joint to cook. Having played with it over and over, I find the Iberico pork collar is at its best when the fat is mostly rendered, the outside is charred, and the inside is just cooked. It’s a very forgiving joint. The only thing that is not an option is undercooked fat, so I will always sacrifice doneness for fat rendering and browning.
To help the browning and tenderisation, we are using a wonderful ingredient called Shio Koji in this recipe. If you’ve never used it before, I suggest you use a store-bought version to try before committing to making it from scratch. Out of all the store-bought options, liquid Shio Koji is by far the best.
Similar to miso, meat marinated in Shio Koji burns more easily, so it’s important to adjust the heat accordingly.
Ingredients
Iberico pork collar steak - 1 per person
Shio Koji - homemade or store-bought
Black pepper
Vegetable oil
Directions
1. Add a generous layer of Shio Koji on both sides of the steak. Leave to marinate in the fridge for at least 2 hours, ideally overnight.
2. When ready to cook, remove as much marinade from the steak as possible, and pat the steak dry with kitchen towels.
3. Add vegetable oil to a pan at medium heat (induction 6.5). Season the steak with black pepper on both sides, then add it to the pan. Cook for 10 minutes on each side. In order to maximise contact, I like to add a heavy pan wrapped in tin foil on top. Otherwise, keep pressing the steak down with a spatula.
4. Carve and serve hot.
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Пікірлер: 5
your channel deserves more recognition
If only there was smellovision. Looks sooo good 🤤
Wow, just found your channel and will be following along in the future! Although, everything I know about resting meats is for allowing the juices to redistribute in the meat, not necessarily an even cooking temperature.
@w2kitchen
10 ай бұрын
Thank you! Redistribution only makes sense if there is a difference in density. For instance, a medium rare steak (pan seared, not sous vide) will have different temperatures in different parts just after cooking (higher temperature on the outside and lower temperature in its core). The higher temperature would contract the muscle fibre more than the lower temperature, thus moving juices from one part to the other temporarily. Resting the meat then makes sense as this, like you said, would redistribute some of the lovely juices. In this case, we gradually cooked the pork over 20 minutes, the meat would have very uniformed temperature throughout, so juices would be relatively evenly distributed after cooking. The best example of this is probably braised beef - it is so evenly cooked that there is no need for resting. Happy cooking!
I'm going to try this, thanks for the video.