Glazed with fragrant Chinese-style sauce and roasted to perfection, this succulent slow-roast pork neck is a humble centrepiece that is nonetheless comforting and delicious. Whether it’s a casual family dinner, or a festive celebration, we don’t see a reason why this won’t go well with the rest of your meal!
- ½ cup (125 ml) Chinese cooking wine or medium dry sherry
- ⅓ cup (80 ml) soy sauce
- ⅓ cup (75 g) firmly packed brown sugar
- 4 clove garlic, crushed
- 5 cm piece (25 g) fresh ginger, grated
- 1 tsp sesame oil
- 2 star anise
- 2 kg piece pork neck
- 1½ cup (375 ml) water
Combine cooking wine, soy sauce, sugar, garlic, ginger, oil and star anise in a medium jug. Place pork in a large dish, pour over half soy mixture, turn to coat pork. Reserve remaining soy mixture for serving. Cover and refrigerate for 3 hrs or overnight, turning pork occasionally.
Preheat the oven to 200 C (180 C fan-forced).
Place pork on a wire rack over a baking dish, reserving marinade for basting. Pour measured water into the base of the baking dish. Cover tightly with foil.
Place pork in the oven, reduce temperature to 160 C (140 C fan-forced) and roast, 1 hr 30 mins. Remove foil and roast for a further 1 hr or until pork is tender, brushing occasionally with reserved marinade.
Remove pork from the dish, cover with foil and stand for 20 mins before slicing.
Meanwhile, heat the unused marinade in a small saucepan. Bring to boil, reduce heat and simmer for 1 min.
Serve the pork slices drizzled with sauce. Serve with roasted kumara wedges, steamed Brussels sprouts and snow peas, if you like.