Korean Grilled Pork Neck (Salt-Seasoned Fatty Neck Cut BBQ)
Dwaeji-moksal-gui is Korean salt-grilled pork neck sliced one centimeter thick and seasoned with nothing more than coarse salt and black pepper before searing on a blazing grill. The neck cut is threaded with fine intramuscular fat that renders during cooking, producing a self-basting effect and a rich, porky flavor that needs no marinade-the best pieces have roughly a seven-to-three fat-to-lean ratio. Each side should cook for under two minutes over maximum heat to develop a dark sear while keeping the interior moist; flipping too often drops the surface temperature and produces a steamed, gray result instead of charred grill marks. The standard Korean barbecue way to eat it is in a lettuce wrap with a roasted garlic clove and a dab of ssamjang.
Adjust Servings
Instructions
- 1
Pat pork dry, season with salt and pepper, and rest for 10 minutes.
- 2
Preheat a pan well over high heat.
- 3
Sear both sides, then lower to medium heat to finish cooking through.
- 4
Add garlic slices and grill together for aroma.
- 5
Finish with a little sesame oil, slice, and serve.
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