It’s cheaper even than pork belly, with a higher proportion of lean meat. But decent fat marbling makes it perfect for slow-roasting whole, a lengthy braise or slicing into steaks for quick cooking. Welcome to the wonder that is pork neck!

Also known as pork scotch fillet, a pack of four steaks will set you back about $12. A whole neck comes in at $20-$30 a kilo, depending on how bougie your butcher or supermarket is. Now all you need are some excellent recipes to help you fall in love with this bargain cut! And here I can help…

How to roast pork neck

The high fat content of pork neck – often sold as pork scotch roast – means it’s perfect roasted slowly to make pulled pork for tacos or bao buns. It also makes a cheap whole roast. Pork neck roasted whole loves bolder flavours. Monty Koludrovic uses honey, rosemary and white miso cut with lemon juice. Darren Robertson favours soy, smoked paprika and honey. While Danielle Alvarez’s Cubano sandwich is built around pork neck roasted after an overnight marinade of orange and lime juice, cumin, oregano and garlic.

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Barbecued pork neck recipes

Try more robust Thai or Chinese flavours here. I love pork neck cooked on the barbecue, rubbed with oyster sauce and a little dark and light soy. You can add mashed garlic and chopped coriander root for more flavour. Grill and serve with a punchy, sweet Thai dipping sauce loaded with fish sauce, lime juice, sugar, fresh herbs like Thai basil and coriander, and chilli to taste. Or cube whole pork neck and grill it on skewers as an alternative to steak. Use any of the flavour ways featured here as your marinating guide and you won’t go wrong.

The best way to grill pork neck

I suspect the grill on the roof of the oven is one of the least-used pieces of kitchen kit, yet it’s brilliant for cooking things with a sweet glaze on them that would burn in the pan or on the barbecue. Use it for a cheat’s char siu pork. Cut a pork neck in half lengthwise so you’re left with two long slices. Spread with bottled char sui sauce and pop under the grill until cooked through. Serve with rice and Chinese greens.

Credit: Linda Linder

How to pan fry pork neck

Pork steaks finished with the dark, sweet, local balsamic vinegar was one of the best things I ate on my last visit to Modena in Italy. It’s a simple dish as befits the tiny rustic dining room with close-packed tables that has made Trattoria Ermes legendary in these parts. It’s now a dinner regular at home. Beat pork scotch steaks thin and lightly dust with flour. When browned up in the pan with hot oil and butter (but still pink) throw in salt and good balsamic vinegar and let it bubble on the heat for minute to thicken slightly. Eat with a green salad and crusty bread.

A guide to braising pork neck

The marbling in a whole pork neck makes it good for braising, too. Silvia Colloca slow-braises pork neck with diced fennel in red wine and tomatoes for no less than 3.5 hours to make a rich ragu to serve on pappardelle. Not only does it taste heavenly, it also makes your home smell amazing! Find the recipe at delicious.com.au

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