Name: Asian-style braised pork neck
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 kilogram (2 pound) piece pork neck; 2 cinnamon sticks; 2 star anise; 1/2 cup (125ml) japanese soy sauce; 1/2 cup (125ml) chinese rice wine; 1/4 cup (55g) firmly packed light brown sugar; 5 centimetre (2 inch) piece fresh ginger (25g), sliced thinly; 4 clove garlic, quartered; 1 medium brown onion (150g), chopped coarsely; 1 cup (250ml) water; Gai lan in oyster sauce; 1 kilogram (2 pounds) gai lan; 1 tablespoon peanut oil; 1 tablespoon japanese soy sauce; 2 tablespoon oyster sauce

Asian-style braised pork neck

Pork is a rich and appetising meat, and its cooking aroma is like no other. Pork neck is incredibly versatile and can be prepared in many ways; here the whole piece is braised, and the result is wonderfully moist and full of flavour.

Serves 4

Prep

15M

Cook

2H 45M

Total

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Ingredients

1 tablespoon peanut oil

1 kilogram (2 pound) piece pork neck

2 cinnamon sticks

2 star anise

1/2 cup (125ml) japanese soy sauce

1/2 cup (125ml) chinese rice wine

1/4 cup (55g) firmly packed light brown sugar

5 centimetre (2 inch) piece fresh ginger (25g), sliced thinly

4 clove garlic, quartered

1 medium brown onion (150g), chopped coarsely

1 cup (250ml) water

Gai lan in oyster sauce

1 kilogram (2 pounds) gai lan

1 tablespoon peanut oil

1 tablespoon japanese soy sauce

2 tablespoon oyster sauce

Method

Preheat oven to 160°C (140°C fan-forced).

Heat oil in medium deep flame-proof baking dish on stove top; cook pork until browned all over. Remove from heat.

Add combined spices, sauce, cooking wine, sugar, ginger, garlic, onion and the water to pork; turn pork to coat in mixture. Transfer to oven; cook, uncovered, about 2 hours or until pork is tender, turning every 20 minutes.

Remove pork; cover to keep warm. Strain braising liquid in dish through muslin-lined strainer over medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce thickens slightly.

To make gai lan in oyster sauce; boil, steam or microwave gai lan until tender; drain. Heat oil in wok; stir-fry gai lan and sauces about 2 minutes or until mixture is heated through.

Serve pork drizzled with sauce; accompany with gai lan.

Slow cooker: suitable to the end of step 3. Pressure cooker: suitable to the end of step 3. Suitable to freeze at the end of step 3.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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