Better than Pork Belly…..Crispy Pork Neck

After a recent BABOY Bonding with the family more than a week ago, I felt the need to give highlight to one of my favorite Baboy {pork} parts ~ the glorious pork neck.

The pork neck is a well muscled and very flavorful cut of meat, with a lot more fat than the pork shoulder, and yet still a lot less fat than the pork belly. When sliced, it somehow resembles a small pork belly or a thicker cut of bacon. It is softer when fried to a crisp and all you need to do is salt it…nothing more, it taste wonderfully as it is.

Although, I’ve looked at many recipes which you can do with pork neck, my favorite things to do with it is to make it into Crispy Binagoongan or just rub it with salt and fry it to a crisp, then dip it in a spicy patis-calamansi sauce before eating it with steaming hot rice.

There is no arguing, though, that whatever recipe you make with pork neck or however you choose to prepare it, it will yield into this amazingly flavored dish. Why? Well, the fat on the neck is throughout the cut….it will baste itself with it’s own fat and flavor the meat deliciously. Even if you don’t eat the fat, the meat beside it will still be amazingly tasty.

Deep fried and golden brown, biting into a pork neck popcorn is like biting into a gold mine of crisp, flavorful morsel oozing with heavenly fatty elixir. It will make you forget about this current diet that you’re doing….and before you know it, you’ve already eaten a tray of  rice.

Crispy Deep Fried Pork Neck

 

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Author: Peachy Adarne

Ingredients

• 500g of pork neck
• 1 ½ tsp of salt
• cooking oil
• 1 tbsp fish sauce
• 1 ½ tbsp calamansi juice
• 1 bird’s eye chili

Directions

1. Wash pork neck to clean. Slice it or cut it into bite-size pieces.
2. Rub it with salt.
3. Deep-fry until golden brown and crispy.
4. Combine fish sauce and calamansi juice in a small bowl. Mix with sliced bird’s eye chili, if you want it to be spicy.
5. Serve fish sauce-calamansi mixture and deep fried pork neck with a steaming bowl of rice.

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