🥩 Korean-Style Glazed Pork Collar
A restaurant-style Korean-inspired pork dish, slow-cooked for tenderness and finished with a glossy gochujang glaze. Served with fluffy jasmine rice and delicately fermented vegetables for balance and depth.
2/1/2026
🛒 Ingredients (for 7 portions)
Pork
650 g (1.4 lb) pork collar / pork neck, whole piece (preferably Iberico or organic)
Fine sea salt
Marinade & Glaze (Fine Dining Style)
3 tbsp gochujang (high-quality or artisanal)
1 pear (Conference or Nashi), finely grated
2 tbsp light Japanese soy sauce
1 tbsp white miso
1 tbsp honey or Korean rice syrup (oligosaccharide)
1 tbsp rice vinegar
2 tsp toasted sesame oil
3 garlic cloves, finely grated
1 tsp fresh ginger, finely grated
1 tsp gochugaru (optional, for depth)
½ tsp freshly ground white pepper
Optional Finishing Touch
1 tbsp butter (for glazing)
½ tsp toasted sesame seeds
Finely sliced spring onion, to serve
Jasmine Rice
5 dl (2 cups) jasmine rice
6.5 dl (2¾ cups) water
½ tsp salt
1 tsp neutral oil (optional, improves texture for meal prep)
Lightly Fermented Vegetables
Quick-Fermented Napa Cabbage
400 g napa cabbage or pointed cabbage
1 tbsp coarse salt
Spice Paste
1 tbsp gochugaru
1 tsp fish sauce (or light soy sauce)
1 tsp grated ginger
1 garlic clove, grated
1 tsp sugar or honey
1 tbsp water
Fermented Cucumber & Pear
2 small cucumbers, thinly sliced
½ pear, thinly sliced
1 tsp salt
1 tsp sugar
2 tbsp water
👨🍳 Instructions
1. Marinate the Pork
Lightly season the pork with salt on all sides
Combine all marinade ingredients in a bowl
Massage the marinade thoroughly into the meat
Place in a vacuum bag or covered container
Refrigerate for at least 8 hours, preferably 24 hours
This step ensures deep flavor and excellent texture, even after reheating.
2. Low-Temperature Cooking
Oven: 125°C / 255°F
Place the pork in an oven-safe dish
Cover loosely with foil
Cook until internal temperature reaches 63–65°C (145–149°F)
Approx. 70–90 minutes
This method keeps the pork exceptionally juicy.
3. Reduce & Glaze
Pour the cooking juices into a saucepan
Reduce over medium heat until thick and glossy
Whisk in 1 tbsp butter (optional)
Brush the glaze generously over the pork
Increase oven to grill setting (250°C / 480°F) or use a blowtorch
Glaze quickly until caramelized and sticky
4. Rest & Slice
Rest the pork for 10 minutes
Slice thinly (approx. 90 g per portion)
5. Jasmine Rice
Rinse the rice thoroughly until water runs clear
Bring water and salt to a boil
Add rice, reduce heat, cover
Simmer for 12 minutes
Remove from heat and rest for 10 minutes
Fluff gently with a fork
This method keeps the rice soft and stable for storage.
6. Fermented Vegetables
Napa Cabbage
Massage cabbage with salt until softened
Rinse briefly and squeeze dry
Mix with spice paste
Pack into a glass jar
Ferment at room temperature for 12–24 hours
Refrigerate (keeps 1–2 weeks)
Cucumber & Pear
Combine all ingredients
Transfer to a jar
Ferment at room temperature for 12 hours
Refrigerate
The pear mirrors the sweetness in the glaze and adds a refined contrast.