Korean Pork Collar Steak

Sourced from the Jeju white pig, our Korean Pork Collar Steak is celebrated for its rich flavour, tender texture and juicy bite. Boneless, meaty and beautifully marbled, it is wonderfully versatile and perfect for roasting, grilling or slow-cooking into succulent pulled pork.

Here is a quick guide to enjoy our Korean Pork Collar Steak in K-barbecue style:

Step 1: Grill

• Slice the Korean Pork Collar Steak into thick slices about ½ to 1 inch each
• Grill over medium-high heat, flipping regularly to prevent burning
• Use scissors to cut the meat into bite-sized pieces once it is about 80% cooked

Step 2: Flavour

• For something sweet & savoury, use a mix of soy sauce, brown sugar, minced garlic, ginger and sesame oil
• Include pureed pear or apple to tenderize the meat and add natural sweetness
• If you prefer something a little spicier, add Korean red chili paste (gochujang) and chilli flakes (gochugaru) to the soy base for a kick
• Because our Korean Pork Collar Steak is of high quality, you can simply sprinkle with coarse salt and pepper to enjoy the natural pork flavour or skip the salt and crown your steak with delicious caviar for a luxurious final touch

Step 3: Wrap

• Enjoy the Korean Pork Collar Steak the traditional Korean way by making a lettuce wrap (ssam)
• Start with a fresh leaf of red leaf lettuce or a perilla leaf as the base
• Place a piece of grilled pork in the center
• Add a dollop of your preferred marinade from Step 2
• Top with grilled garlic, sliced green chilies or kimchi
• Wrap it tightly and eat the entire parcel in one bite

Step 4: Sides

• Complement your meal with some Korean side dishes (banchan), such as —
• Spicy Scallion Salad (Pachae): Thinly shredded green onions tossed in a spicy, vinegary dressing
• Pickled Radish (Ssam-mu): Thin, sweet-and-sour radish slices that refresh the palate
• Cucumber Salad (Oi Muchim): A crunchy, spicy side to cut through the richness of the pork

To savour delicious pork without the hassle of cooking, visit Sospiri.