is pork collar the same as pork neck

Is Pork Collar the Same Cut of Meat as Pork Neck?

Pork is a versatile meat with many different cuts, each suited for certain cooking methods. Two lesser known cuts gaining popularity are pork collar and pork neck. But are these cuts actually the same piece of the pig, or are they two distinct cuts?

As a busy home cook or chef it’s understandable to find the multiplicity of pork cuts confusing. In this article, we’ll clarify exactly what pork collar and pork neck are, how they differ and the best ways to cook each. Let’s disambiguate these delicious cuts of swine!

Defining the Cuts

First, a quick primer on where pork collar and pork neck come from on the pig:

Pork Collar:

The collar is from the upper shoulder and neck area of the pig. It is a long, flat cut that runs horizontally below the loin.

Pork Neck:

The neck is located right above the front legs. It’s a fattier, cartilage-rich cut from the bottom of the pig’s neck.

So are they the same? The short answer is no – pork collar and pork neck come from adjacent but distinct areas of the pig. The collar is above the neck closer to the loin.

Key Differences Between the Cuts

While pork collar and neck share some similarities, there are a few important ways they differ:

• Fat content: Pork collar contains veins of fat running through it. Pork neck has more external fat.

• Bone: Pork neck contains small bones. Pork collar is boneless.

• Shape: Pork collar is long and thin while pork neck is more block-like.

• Texture: Collar meat is leaner while neck is fattier. This gives them different textures when cooked.

• Collagen content: Pork neck contains more collagen which makes it ideal for braising.

• Uses: Collar is better for quick cooking like grilling or sautéing. Neck works well when braised or stewed.

• Flavor: Pork collar is comparable to loin with a milder taste. Pork neck has a stronger pork flavor.

While the two cuts come from the same general area of the pig, their distinct fat and collagen contents make them suited for different cooking applications.

Why the Confusion?

If pork collar and neck aren’t the same, why are they sometimes used interchangeably or mislabeled? There are a few reasons for the pork cut conundrum:

• Regional terminology differences. What some butchers call “neck” others may label as “collar.”

• Less popular cuts. Since these cuts are less widely known, their naming can be inconsistent.

• Butchering variations. Precise cuts differ between butchers. What one calls “collar” another may trim into the “neck.”

• Multiple names for one cut. A single cut of meat may be referred to by several names causing confusion.

• Proximity on the pig. As adjoining cuts, they may get grouped together or misidentified by those unfamiliar with pork anatomy.

The takeaway is that while pork neck and collar come from right next to each other on the pig, they are distinct cuts that should not be used interchangeably, especially in recipes.

Cooking Methods for Each Cut

Now that we understand the differences between pork collar and pork neck, how should each be prepared?

For Pork Collar:

• Grilling – Excellent for hot, fast cooking over direct high heat. Stays juicy with great charred flavor.

• Pan searing – Cooks quickly in a hot skillet to caramelize exterior while keeping interior moist.

• Broiling – High heat crisps the fat cap nicely when placed under broiler.

• Slicing thinly – When cut thinly across the grain, collagen breaks down with quick cooking.

• Braising – Short braise tenderizes without drying out the lean meat.

For Pork Neck:

• Slow roasting – Gentle oven roasting renders fat slowly, keeping meat juicy.

• Braising – Long, slow braises break down tough connective tissues into tender meat.

• Stewing – Simmering in liquid transforms collagen into unctuous gelatin.

• Slow cooking – Using a slow cooker, pressure cooker, or Dutch oven makes meat fall-off-the-bone tender.

• Grinding – Ground or minced neck meat works well in sausages or pasta fillings.

When prepared using the right methods for each cut, both pork collar and pork neck can yield delicious, fork-tender results. Proper identification ensures you get the texture and flavor you expect.

Typical Cooking Times for Each Cut

To cook pork collar and pork neck properly, following approximate cooking times:

Pork Collar:

• Grilling: 8-12 minutes total
• Pan searing: 6-8 minutes per side
• Broiling: 10-14 minutes total
• Braising: 45 minutes – 1 hour

Pork Neck:

• Slow roasting: 1 1⁄2 – 3 hours (low oven, 250°F – 325°F)
• Braising/stewing: 2 – 3 hours
• Slow cooker: 6 – 8 hours (low)
• Pressure cooker: 45 minutes – 1 hour high pressure

Always use a meat thermometer to confirm safe internal temperatures of 145°F for medium rare or 160°F for well done pork. Let rest for 5+ minutes before slicing or serving.

Now let’s look at some mouthwatering recipe ideas that highlight these underrated cuts…

Fantastic Recipes to Try Each Cut

Pork Collar Recipes:

• Rosemary garlic grilled pork collar steaks
• Thinly sliced pork collar with mustard cream pan sauce
• Pork collar tonkatsu with Japanese panko crust
• Hoisin glazed pork collar
• Colombian style thin pork milanesas

Pork Neck Recipes:

• Red wine braised pork neck ragù over pappardelle
• Mexican pulled pork neck tacos with pineapple salsa
• Pork neck birria stew with homemade tortillas
• Korean braised pork neck bulgogi
• Moroccan spiced pork neck tagine with fruits and nuts

When prepared properly using their ideal cooking methods, both pork collar and pork neck can be absolutely sublime. Savor the diversity of these underappreciated cuts.

The Takeaway on Pork Collar vs. Neck

While their close proximity on the pig can cause confusion, pork collar and pork neck are distinct cuts that should not be used interchangeably if you want the best results.

Understanding their differences allows selecting the right cut for specific cooking techniques. With its leaner texture, pork collar excels with quick, hot cooking methods. The fattier pork neck shines when braised or stewed low and slow.

Now that you know exactly what pork collar and pork neck are and how to cook them, it’s time to be adventurous and explore these oft-overlooked cuts! When handled properly, both can yield extraordinarily delicious, tender pork.