USA Kurobuta Pork Collar Steak

Prized for its superior marbling and exceptional tenderness, our USA Kurobuta Pork Collar Steak — often called the Wagyu of pork — comes from the renowned Berkshire breed of black pigs. Raised under careful conditions, kurobuta pork is known for its melt-in-your-mouth texture and rich, delicate flavour. This cut, taken from the shoulder neck, features a perfect balance of lean meat and luscious fat, delivering a juicy, flavourful bite with a naturally sweet and savoury profile. Ideal for roasting, grilling or slow-cooking, this pork collar is a versatile choice that elevates any dish to gourmet status.

Here is a step-by-step guide to cook the perfect pork collar steak:

Step 1: Prep

• Take the USA Kurobuta Pork Collar Steak out from the refrigerator 30 – 60 minutes before cooking
• Defrost and bring it to room temperature to ensure even cooking
• Pat the steak thoroughly dry with paper towels
• Season generously on both sides and the edges with kosher salt and black pepper
  
• Tap the steak lightly with the back of a knife to tenderize it if you like

Step 2: Sear

• Heat a pan with oil over high heat
• Sear the USA Kurobuta Pork Collar Steak for 1 minute per side to create a thick, brown crust

Step 3: Finish

• Lower the heat to medium-low and cook for another 3 – 4 minutes
• Add butter and aromatics like garlic or rosemary toward the end for richness
• Remove the USA Kurobuta Pork Collar Steak when it reaches medium doneness of 63 – 65°C for a juicy, slightly pink center

Step 4: Rest

• Transfer the cooked USA Kurobuta Pork Collar Steak to a cutting board
• Let it rest for 5 – 10 minutes to allow juices to redistribute
• Cover it loosely with foil to ensure the steak stays moist

Step 5: Serve

• Cut the USA Kurobuta Pork Collar Steak against the grain into ½-inch thick slices
• Serve with chimichurri sauce, roasted potatoes or a fresh green salad
• Or skip the sauce and crown your steak with delicious caviar for a luxurious final touch

To savour some really good pork without the hassle of cooking, visit Sospiri.