Ingredients
- 1.5-2kg pork neck
- 50g piece ginger, sliced
- 4 cloves garlic
- 1 long red chilli, halved
- 2 star anise
- ½ cup brown sugar
- 1 cup (250ml) Shaoxing (Chinese cooking wine)
- ½ cup oyster sauce
- 1 teaspoon Chinese five-spice
STICKY ASIAN PORK NECK
Method
- Preheat oven to 200°C
- Place the pork, ginger, garlic, chilli and star anise in a deep, heavy-based pan with a lid
- Place the sugar, Shaoxing, oyster sauce and five-spice in a bowl and stir until the sugar has dissolved
- Pour over the pork and place into a snug oven dish with tight fitting lid or cover tightly with tin foil
- Cook for 30 minutes then reduce the temperature to 180C and continue to cook for a further 1 ½ to 2 hours or until meltingly tender
- Remove the centre bone and slice, pour over any juices and serve with a refreshing fennel and apple slaw
Comments
Havoc Pork gave me a huge piece of neck pork and asked me to create an irresistible dish so I came up with this recipe which is sticky and sweet with a hint of spice. It’s a winner!
Serves 4-6
Thanks to HAVOC PORK for providing the meat used in the cooking demonstration at the Otago Farmers Market
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