The pan-fried pork collar is very simple to make and extremely flavorful thanks to the soy sauce marinade — think of what you get in Chinese restaurants. This recipe is very similar, except I didn’t cut the pork collar into strips but left the steaks whole so you get a tasty, quick, and different main course that’s truly finger-licking good.
The pork collar with soy sauce cooks in a skillet or on a griddle with its marinade, which is absorbed as the meat cooks; if any sauce remains you can spoon it over the meat—you’ll see how delicious it is.
You can serve this dish with boiled rice or a good mashed potato puree.
Here’s the recipe for fried pork ribs.
Let’s go right after the photo to see how to prepare the pan-fried pork collar!!
- Difficulty: Very easy
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
Ingredients pan-fried pork collar
- 1 3/4 lb pork collar
- 4 tbsp soy sauce
- 4 tbsp extra virgin olive oil
- 1 tbsp rice vinegar (or white vinegar)
- 1 tsp sweet paprika
- 2 cloves garlic
- to taste ginger (about 3/8 in (1 cm))
- 1 tbsp honey
Preparation Pan-fried pork collar
Prepare the pan-fried pork collar by peeling and grating the ginger, then grate the garlic cloves as well.
Place all the ingredients for the marinade in a large bowl that can hold the slices of meat and mix very well.
Add the meat and toss to coat well, cover the bowl and let it marinate for 1 hour in the refrigerator.
Then heat a skillet or a griddle very well, drain the meat from the marinade and brown it on both sides for a few minutes.
Add the marinade and finish cooking the marinated pork collar over high heat for at least 15 minutes.
Turn them a couple of times.
When cooked, let the meat rest in the pan covered with a sheet of aluminum foil for 5 minutes.
Serve with the cooking juices and…
ENJOY YOUR MEAL
How to store pan-fried pork collar
You can store the pork collar in an airtight container in the refrigerator for 2 days.
If you prefer, you can freeze it and then let it thaw at room temperature before quickly reheating it.
Other recipes
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