Black Truffle Volcano Cheese Grilled Pork Neck

A rich, volcanic feast featuring crosshatched grilled pork neck, golden fried rice cakes, and a luscious black truffle cheese sauce.

Ingredients

• 1 pork neck
• 1 fresh pear
• 2 green onions
• 4 garlic cloves
• 1 tsp black pepper
• 1 tbsp sugar
• 1 tbsp white sesame seeds
• 2 tbsp light soy sauce
• 1 tbsp balsamic vinegar
• 1 tbsp sesame oil
• 1 pumpkin
• 1 tsp salt
• 2 tbsp olive oil
• 200 g Korean rice cakes
• 2 tbsp cheese powder
• 1 tsp fine chili powder
• 30 g butter
• 30 g flour
• 200 ml milk
• 3 slices cheese slices
• 1 tbsp black truffle sauce
• 1 tsp truffle oil
• 1 handful lettuce
• 1 tsp parsley
• 1 portion spicy dipping powder

Instructions

1. 1Slice the Fresh Pear

   

   Take a fresh pear and carefully cut it into pieces on a clean wooden cutting board to prepare it for the marinade basecite: 1.

   Tip: Ensure the pear is washed and cored before slicing.
2. 2Score the Pork Neck

   

   Take the raw pork neck and carefully score its surface with a crosshatch pattern using a sharp knife to help the marinade penetrate deeplycite: 1.

   Tip: Score diagonally in both directions without cutting all the way through the meat.
3. 3Combine Aromatics in Blender

   

   Place chopped green onions, pear pieces, and peeled garlic cloves directly into the blender container as the base for the flavorful marinadecite: 1.

   Tip: Adding the pear provides natural sweetness and tenderizing enzymes for the pork.
4. 4Add Seasonings to the Blender

   

   Add seasonings including light soy sauce, balsamic vinegar, and sesame oil into the blender alongside the green onions, pear, and garliccite: 1.

   Tip: Sprinkle with black pepper, sugar, and white sesame seeds for enhanced flavor complexitycite: 1.
5. 5Marinate the Pork Neck

   

   Pour the freshly blended marinade mixture smoothly over the raw pork neck positioned inside a clear glass bowlcite: 1.

   Tip: Let the pork neck marinate comfortably overnight for the best flavor infusioncite: 1.
6. 6Season the Pumpkin Pieces

   

   Combine cut pumpkin pieces with salt, black pepper, and a drizzle of olive oil inside a metal container, mixing them evenly togethercite: 1.

   Tip: Ensure every piece of pumpkin is lightly coated with oil and seasoning for optimal roasting.
7. 7Roast the Pork Neck and Pumpkin

   

   Place the marinated pork neck and the seasoned pumpkin slices onto an aluminum foil-lined baking sheetcite: 1. Roast them in the oven at 200 degrees for 20 minutes to cook through and achieve a tender, savory resultcite: 1.

   Tip: Ensure the pork and pumpkin are well spaced on the foil so they roast evenly.
8. 8Deep fry the rice cakes

   

   Put the Korean rice cakes into a pot of oil heated to 180 degrees. Fry them until the outer crust turns golden and crispy, then scoop them out.

   Tip: Watch the temperature carefully to prevent burning while ensuring a crispy exterior.
9. 9Coat the fried rice cakes

   

   Transfer the freshly fried rice cakes into a mixing bowl. Roll and toss them thoroughly in a layer of cheese powder and fine chili powder until evenly coated.

   Tip: Coat the rice cakes while they are still warm so the powders stick evenly.
10. 10Make the roux base

    

    Melt butter in a pan over heat. Add flour and stir well continuously to create a smooth, bubbly roux.

    Tip: Cook the flour and butter mixture for a minute to remove the raw flour taste before adding liquids.
11. 11Add milk to form the sauce

    

    Pour milk into the butter and flour roux mixture in a steady stream while stirring continuously to prevent lumps from forming.

    Tip: Pour gradually while whisking to keep the sauce silky and smooth.
12. 12Thicken with cheese

    

    Add a few cheese slices into the simmering sauce mixture. Stir continuously until the cheese melts completely and the sauce becomes rich and thickened.

    Tip: Keep the heat low when melting the cheese to avoid scorching the cream base.
13. 13Mix in Black Truffle Sauce

    

    Turn off the heat after thickening the cheese sauce, then take a spoonful of black truffle sauce and mix it thoroughly into the creamy mixture until well incorporated.

    Tip: Turn off the heat before adding the truffle sauce to preserve its delicate aroma.
14. 14Slice the Roasted Pork Neck

    

    Remove the roasted pork neck from the oven and place it on a wooden cutting board. Use a sharp knife to carefully slice the meat into thick, even strips.

    Tip: Let the meat rest for a couple of minutes before slicing to keep it juicy.
15. 15Char the Pork Neck with a Torch

    

    Place the sliced meat into a metal bowl and use a culinary blowtorch to slightly char the surface of the pork neck strips, enhancing its fragrance and colorcite: 1.

    Tip: Move the torch continuously to avoid burning the meat too deeply.
16. 16Portion the Truffle Cheese Sauce

    

    Spoon the freshly prepared warm truffle cheese sauce from the pan into a small ceramic serving bowl.

    Tip: Drizzle a little extra truffle oil on top and sprinkle with parsley for a professional presentation.
17. 17Assemble the Dish in a Stone Bowl

    

    Line a black stone bowl with fresh lettuce leavescite: 1. Use tongs or chopsticks to carefully arrange the torched pork neck pieces on top, then finish with seasoning and shredded green onionscite: 1.

    Tip: Ensure the lettuce bed is neatly arranged to support the meat and create a nice contrast of colors.

Storage & Reheating

Burn It Off

Frequently Asked Questions