Sticky glazed slow-roast pork neck

Sticky glazed slow-roast pork neck

Serving size: Serves 8
Cooking time: More than 2 hours
Favourite flavours: Pork
Cooking method: roast
Season: All year round


1/2 cup (125ml) Chinese cooking wine or medium dry sherry
1/3 cup (80ml) soy sauce
1/3 cup (75g) firmly packed brown sugar
4 cloves garlic, crushed
5cm piece (25g) fresh ginger, grated
1 teaspoon sesame oil
2 star anise
2kg piece pork neck
1 1/2 cups (375ml) water

1 Combine the cooking wine, soy sauce, sugar, garlic, ginger, oil and star anise in a medium jug. Place the pork in a large dish; pour over half the soy mixture, turn to coat pork. Reserve the remaining soy mixture for serving. Cover and refrigerate for 3 hours or overnight, turning the pork occasionally.

2 Preheat the oven to 200°C (180°C fan-forced).

3 Place the pork on a wire rack over a baking dish, reserving the marinade. Pour the measured water into the base of the baking dish. Cover the pork tightly with foil.

4 Place the pork in the oven, reduce the temperature to 160°C (140°C fan-forced) and roast for 1 hour 30 minutes. Remove the foil from the pork and roast for a further 1 hour or until pork is tender, brushing occasionally with reserved marinade.

5 Remove pork from the dish, cover with foil and stand for 20 minutes before slicing.

6 Meanwhile, heat the unused soy mixture in a small saucepan. Bring to the boil, reduce heat and simmer for 1 minute.

7 Serve the pork slices drizzled with the soy mixture. Serve with roasted kumara wedges, steamed Brussels sprouts and snow peas, if desired.

Uncooked marinated pork suitable to freeze. Not suitable to microwave.

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