Anyone ever cooked a pork collar?

GrillSgt

That's a cut that's new to me. Looks tender. Here's a tasty looking recipe.

http://www.saveur.com/vietnamese-style-pork-collar-recipe

Ladeback69

I just found this.  Looks interesting. http://www.chicagoreader.com/Bleader/archives/2011/02/09/one-bite-pork-collar-from-the-butcher-and-larder

I bet @SGH has cooked one.

GrillSgt

I saw that, there isn't much on the googler so I have to assume it really is a recent cut in the country.

BYS1981

http://eggheadforum.com/discussion/comment/2001955/#Comment_2001955

BYS1981

I have seen them on SRF, but I have yet to try one,  I have never seen them locally. 

GrillSgt

Here's a little more info.

http://www.topcut.com.au/Product.asp?Action=Detail&ProductID=75&ProductCategoryID=3

Grillmagic

I have cooked 3 from SRF, the first 2 I did for pulled pork and the 3rd as a roast. The were too fatty for me for pulled pork and the roast was Great

Grillmagic

Grillmagic

northGAcock

I have....quite a few in fact. You are in for much joy. A link to an earlier post.

http://eggheadforum.com/discussion/1191955/the-great-good-bad-and-the-ugly-lots-of-pictures

A couple of ways to do these.....and I love both. You can cut them into steaks and cook as you would a steak. They are delicious. The other approach is to go low and slow like you would a butt. The big difference is you don't go to extreme internal temps.....as you can pull starting at around 160 degrees IT. You can go up to around 175 with no issue. After a rest....cut them into steak size portions and here you have a choice. Either enjoy the meat as is.....or you can sear both sides in cast iron in a combination of butter and olive oil. This will add a nice crust....if you like it that way. Bottom line is it is a great cut of meat and you have flexibility in preparation methods.....with much joy to be had at the end of each.

northGAcock

Pics as cut into steaks    and a few more.

Again, you are going to love this cook regardless of method.

GrillSgt

Thanks for the info.

SmokeyPitt

FWIW Sonny's BBQ uses pork collars.  This is just a chain and nothing spectacular, but I think their slice pork sammies are pretty good. 

https://www.youtube.com/watch?v=X-t_q-jOxNY

According to this vid they cook it to 155 and slice it.  I suspect they use a slicer because it is sliced very thin. 

GrillSgt

No kidding, that's funny. I am not a fan of Sonny's at all BUT I always thought their sliced sandwiches were excellent. A pork collar is in my near future.

Killit_and_Grillit

GrillSgt said:

I saw that, there isn't much on the googler so I have to assume it really is a recent cut in the country.

Maybe they found a new piec of the pig. (Oh please tell me they found a new piece of pig)

Cracker & Egg

Collar is perfect for char siu, the best...

HelenGrace203

Great information, I pulled the plug before my SRF order went thru because I was confused about the cut.    Now I think I'll try it!