Gamjatang, a traditional Korean soup, is one of the tastiest ways to eat pork neck, although not the only traditional preparation of this often-overlooked cut. In Southeast Asia, pork neck is usually ...

In large saucepan, cover pork with 2 inches (5 cm) water. Bring to boil over high heat. Drain. Return pork to pan. Add 12 cups (3L) water and garlic. Bring to boil over high heat. Cover and reduce ...

Torontonians are mad for gamjatang (pork bone soup) in Korean restaurants. I couldn’t find a cookbook recipe, but worked from a number of internet recipes to create this version. Asian supermarkets ...

Soak the pork neck bones in cold water for 2 to 3 hours to remove excess blood. Blanch the bones in boiling water for about 3 minutes, discard the water and rinse the bones under running water. In a ...