The meat in the neck of the pig has the characteristics of fat, such as snowflake and fresh texture. It is rare because it is rare, so it is called "golden six centimeters"; this kind of food is most suitable for cooking in a simple way.
Rinse the pork neck meat, soak it in salt water for half an hour, remove the surface water with a dry cloth or kitchen paper;
Garlic cloves are rubbed into mud, mixed with cooking wine, soy sauce, black pepper, and cumin powder into marinade juice. Use a toothpick on the surface of the pork neck for a few times, then garnish with seasonings for more than 2 hours;
Steak the steak until it is smoked. Add the oil directly to the pork neck, fry for about 2 minutes on medium heat, sprinkle with black pepper and cumin powder; fry again for 2 minutes and sprinkle with spices, remove and slice. plate.
The thickness of the whole pork neck is similar to that of the steak. The above-mentioned grilling time is for reference. The maturity should be fully cooked. After 4 to 5 minutes of frying, cut/cut at the thickest part with a scissors/knife. If you want to make a skewer, slice it and then marinate it, then sauté it on a bamboo stick. The time of pickling and baking can be shortened accordingly.