Sticky Asian Pork Neck
- Ready In:
- 2hrs 45mins
- Ingredients:
- 9
- Yields:
-
4 meals
- Serves:
- 4
ingredients
- 3 1⁄2 lbs pork necks, whole piece
- 50 g fresh ginger, sliced
- 4 garlic cloves, peeled
- 1 long red fresh chili pepper, halved
- 4 star anise
- 1⁄2 cup brown sugar
- 1 cup shaoxing wine (Chinese cooking wine)
- 1⁄2 cup oyster sauce
- 1 teaspoon Chinese five spice powder
directions
- Preheat oven to 180degC (355F).
- 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 cover with a tight fitting lid.
- Cook for two hours, turning halfway through.
- Increase the heat to 200degC (390F) and cook for a further 30 minutes or until the pork is sticky and tender.
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RECIPE SUBMITTED BY
KingstonNormans
Australia
<p>Contented folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p>
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