Description
The absolute ace of Taiwanese taverns where pork neck (Pork Toro)—yielding very little per pig—is simply and fragrantly grill-net roasted with pepper salt, eaten with a squeeze of lemon.
Restaurants serving Grilled Matsusaka Pork (Pork Neck)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork neck(Pork Toro/Songban Zhu)
- Pepper salt(Jiao Yan Fen)
- Lemon
- Wine
Instructions
- [Authentic Recipe]
- [Identity of Matsusaka Pork] In Taiwan, 'Songban Zhu' refers not to beef, but 'Pork Neck (Pork Toro)'. Named because its marbling is beautiful like Matsusaka beef.
- Season this thick, fatty pork block lightly with salt, wine, and white pepper.
- Place on a charcoal grill net (or heated pan).
- While smoking from massive dripping pork fat, grill fragrantly and slowly until the surface is 'golden and crispy' (keep inside faintly pink and juicy).
- Slice thinly with a knife and arrange beautifully on a plate.
- Serve garnished with lemon (or kumquat) and Taiwan's special pepper salt (Jiao Yan Fen).
Learn more Spice, substitutes, tips
Key spices
White pepper punch and pork fat sweetness
Substitutes at Japanese supermarkets
Japanese Pork Toro (exactly the same)
Pairing
Ice-cold '18 Days Draft Beer'
Trivia
[For Everyone] Opening a Taiwanese tavern (Re Chao) menu, it's written in the most prominent spot as a 'Bi Dian (must-order)' dish. Looks greasy, but grilling renders excess fat, leaving only the unique 'crisp, crunchy' bite, making it infinitely edible.
Eating tips & etiquette
[Unique Eating] Enjoy the crisp, clean bite, dipping heavily in lemon juice and intense pepper salt, washing away the rich pork fat instantly with beer!
Allergen
Pork