Pork Neck Skillet

Take the pork neck out to come to room temperature 30 minutes before cooking, and season with salt and pepper.

~5 min

Why: Searing cold meat straight from the fridge burns the outside before the inside cooks through — resting at room temp lets it cook evenly.

Heat a pan with oil and sear the sliced garlic first until golden to build flavor, then set it aside.

~3 min

Sear the pork neck over medium-high heat, about 3-4 minutes per side, until golden.

~7 min

Watch out: Flipping thick cuts too often lets the juices escape — sear each side fully before flipping just once.

Stand thicker pieces on their edge to cook the sides evenly too.

~2 min

Add the sliced onion and green onion to the pan and sauté briefly as a side.

~2 min

Slice the cooked pork neck into bite-sized pieces.

~1 min

Plate with the seared garlic, onion, lettuce wraps, and ssamjang.

~1 min