Marinated Pork Collar Recipe

Prepare pork

Trim excess fat from the pork collar if desired, leaving some fat for flavor. Pat the meat dry with paper towels. If the piece is larger than 3–4 cm in thickness, butterfly or slice into a 3 cm thick single piece for even marination and cooking.

Make marinade

In a medium bowl combine soy sauce, light soy sauce, dark soy sauce, rice wine, sesame oil, brown sugar, minced garlic, grated ginger, thinly sliced scallion whites, sliced red chili (if using), freshly ground black pepper, fish sauce (if using), and 2 tablespoons water. Whisk until sugar partially dissolves and ingredients are evenly distributed.

Marinate pork

Place the pork collar in a large resealable plastic bag or nonreactive dish. Pour the marinade over the pork, ensuring the surface is well coated. Massage the marinade into the meat for 1–2 minutes so flavors penetrate. Remove excess air and seal the bag (or cover the dish). Refrigerate for at least 4 hours, ideally 12–24 hours, turning the pork once or twice so the marinade contacts all sides.

Bring to room temperature

Remove the pork from the refrigerator 30–45 minutes before cooking to take the chill off. Reserve the marinade for later; do not use marinade that touched raw meat without cooking it first.

Preheat and prepare

Preheat your oven to 200°C (400°F) if roasting, or preheat a grill / cast-iron skillet to medium-high heat (about 200–230°C / 400–450°F). Lightly oil the grill grates or skillet with 1 teaspoon neutral oil to prevent sticking.

Sear the pork

Pat the pork lightly with paper towel to remove excess marinade (so it browns), leaving a thin coating. Brush the pork with 1 tablespoon vegetable oil. Sear the pork collar 2–3 minutes per side in the hot skillet or directly over direct heat on the grill until a deep golden-brown crust forms. If using a skillet, sear the edges for 30–60 seconds to render fat.

Finish cooking

If the pork is thick and not cooked through after searing, transfer to the preheated oven on a sheet pan or in an ovenproof skillet and roast at 200°C (400°F) for 10–18 minutes, depending on thickness, until the internal temperature reaches 63°C (145°F) for medium (carryover will rise a few degrees). For grill-finish, move pork to indirect heat, close lid and cook until 63°C (145°F) internal temperature is reached. Use an instant-read thermometer inserted into the thickest part of the meat.

Rest and glaze (optional)

Remove the pork from heat and tent loosely with foil. Let rest 10 minutes to allow juices to redistribute. While resting, you can heat the reserved marinade to a rolling boil for 2–3 minutes to kill bacteria, then reduce slightly to a glaze consistency and brush lightly over the resting pork for extra flavor.

Slice and serve

Slice the pork collar thinly across the grain into 5 mm–1 cm slices. Arrange on a platter, garnish with chopped scallion greens and cilantro, and serve with lime or lemon wedges. Serve with steamed rice, crusty bread, or in sandwiches as desired.