Here’s a detailed guide for preparing Pork Scotch Fillet, also known as pork neck or collar butt in some regions. This cut is prized for its marbling, which ensures it stays juicy and tender whether grilled, roasted, or pan-seared.
Overview
- What is Pork Scotch Fillet?
The pork scotch fillet is a cut taken from the upper shoulder of the pig, near the neck. It has a good amount of fat marbling, making it flavorful and tender. - Best Cooking Methods:
- Grilling or BBQ
- Pan-searing
- Oven roasting
- Slow cooking
Ingredients (For 4 Servings)
For the Pork Fillet:
- Pork scotch fillet: 4 pieces (approx. 200–250g each)
- Olive oil: 2 tbsp
- Salt and pepper: To taste
Optional Marinade/Seasoning:
- Garlic: 2 cloves, minced
- Rosemary: 2 sprigs, finely chopped
- Lemon juice: 1 tbsp
- Honey or brown sugar: 1 tbsp (for a sweet glaze)
- Soy sauce: 1 tbsp (optional, for umami)
Cooking Instructions
Preparation:
- Trim the fillets:
If necessary, trim any excess fat from the edges but leave some for flavor. - Marinate (optional):
- Combine garlic, rosemary, lemon juice, honey, soy sauce, and a drizzle of olive oil in a bowl.
- Coat the pork fillets in the marinade, cover, and refrigerate for at least 30 minutes (or overnight for deeper flavor).
- Bring to Room Temperature:
Before cooking, let the pork sit at room temperature for about 20 minutes to ensure even cooking.
Cooking Methods:
1. Grilling (BBQ or Grill Pan):
- Preheat the grill to medium-high heat.
- Brush the fillets with olive oil and season with salt and pepper.
- Grill for 4–5 minutes per side, turning once, until the internal temperature reaches 145°F (63°C).
- Rest for 5 minutes before serving.
2. Pan-Searing:
- Heat a heavy skillet over medium-high heat.
- Add 1–2 tbsp olive oil and sear the fillets for 4–5 minutes per side.
- Lower the heat and cook for an additional 2–3 minutes, basting with butter or marinade for extra flavor.
3. Oven-Roasting:
- Preheat the oven to 375°F (190°C).
- Sear the fillets in a hot pan for 2 minutes per side to develop a crust.
- Transfer the fillets to a baking tray and roast for 12–15 minutes or until the internal temperature reaches 145°F (63°C).
- Rest for 5 minutes before slicing.
4. Slow Cooking (for pulled pork-style fillet):
- Place the fillets in a slow cooker with your choice of seasoning or sauce (e.g., BBQ sauce, honey mustard, or tomato-based sauce).
- Cook on low for 6–8 hours until tender enough to shred with a fork.
Serving Suggestions:
- With Sides:
- Mashed potatoes or sweet potato mash.
- Steamed or roasted vegetables (broccoli, carrots, asparagus).
- A fresh garden salad or coleslaw for a lighter touch.
- With Sauce:
- Apple sauce or cider gravy for a traditional pairing.
- Chimichurri for a zesty, herbaceous flavor.
- Honey mustard or BBQ glaze for a sweet finish.
- In Dishes:
- Slice thinly and serve in sandwiches or wraps.
- Use leftovers in stir-fries or fried rice.
Tips for Success:
- Don’t Overcook:
Pork is best when slightly pink inside; an internal temperature of 145°F (63°C) ensures juiciness. - Resting is Key:
Resting the meat after cooking allows the juices to redistribute, ensuring tenderness. - Use a Meat Thermometer:
This helps avoid overcooking and ensures accuracy.
