Sticky Asian Pork Neck

"This recipe is delicious, comes from Donna Hay magazine. We used a boneless pork roast rather than the pork neck and cooked in a slow cooker (as we don't have a lid for our baking dishes) on high for one hour and low for four hours, turning each hour. Probably not as sticky as the recipe intends but delicious just the same and very tender. You could do in the slow cooker and then put into the oven for 15-20minutes and baste a couple of times with the sauce to get a sticky glaze (we didn't bother)."
 
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Ready In:
2hrs 45mins
Ingredients:
9
Yields:
4 meals
Serves:
4
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ingredients

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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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Reviews

  1. Fabulous recipe! I love slow-cooked pork necks. Please try these ingredients with this 'cut' of pork - you will be amazed at the rich flavor of the necks. thanks for the recipe!
     
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<p>Contented&nbsp;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> 8726073"
 
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