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Korean-style serving of Pork neck

목살 · Pork neck

Pork neck

목살

What exactly is it?

This pork neck/shoulder cut has a more pronounced meat grain than layered belly, with fat distributed through the muscle. Thick slices need attention beyond surface browning and are commonly cut during grilling.

Main ingredients

Pork neck/shoulder cut, salt or marinade, scallion and garlic accompaniments

Ordering and serving

Once pieces are cooked, move them away from the hottest area rather than leaving them to dry out. Follow the restaurant’s arrangement for tongs and scissors.

Origins and changes

This is a butcher’s cut name used directly as a barbecue menu item. It offers an alternative to belly in restaurants selling pork by cut, with both salt-seasoned and marinated preparations.

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Pork neck

목살

Main ingredients
Pork neck/shoulder cut, salt or marinade, scallion and garlic accompaniments
Flavor and character
This pork neck/shoulder cut has a more pronounced meat grain than layered belly, with fat distributed through the muscle. Thick slices need attention beyond surface browning and are commonly cut during grilling.
How to eat it
Once pieces are cooked, move them away from the hottest area rather than leaving them to dry out. Follow the restaurant’s arrangement for tongs and scissors.
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Samgyeopsal

삼겹살

Main ingredients
Pork belly, salt or ssamjang, lettuce or perilla leaves, garlic and other accompaniments
Flavor and character
Layered pork belly is grilled on a plate or over charcoal. Meat and rendered fat lead the flavor rather than a soy marinade. Cooked pieces can be dipped in salt or ssamjang, or wrapped in leafy vegetables; thickness affects cooking time.
How to eat it
Check any minimum order, such as two portions. A portion usually specifies meat weight; rice and stew may cost extra. Some restaurants expect diners to grill, while others provide that service.
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