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Char siew pork neck Recipe

   
 

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     Char siew pork neck

Category   Entrees - Maindishes
Sub Category   None
Ingredients
8 garlic cloves roughly chopped
2 tbsp grated ginger
4 tbsp honey
2 tbsp caster sugar
2 tbsp shaoxing wine
125 ml soy sauce
1 kg boneless pork neck cut into 5 cm wide strips
Five spice salt
 
3 star anise
12 cloves
2 cinnamon quills
1 tbsp fennel seeds
1 tbsp sichual peppercorns
2 tsp sea salt flakes
Instructions
Five Spice salt- Roast the spices and salt in a dry frying pan over medium heat for about 3 mins until fragrant. Cool, grind to a powder with mortar and pestle and transfer to a bowl. Use half of this for the recipe.
Combine 1 1/2 tbsp five spice salt with garlic, ginger, honey, sugar, wine and soy i the mortar and grind to a loose paste. Put pork neck in a non-metallic shallow dish, pour loose paste over top and leave to marinate in the fridge for at least 2 hours, preferably overnight.
Preheat oven to 200 C. Transfer the pork and marinade to roasting dish just big enough to hold the pork. Bake for 10 mins. Turn to coat with the reducing marinade and bake for 25-30 mins until glazed and caramelized and just cooked through. Rest the pork for at least 10 mins before slicing.


Originally Submitted 1/16/2012





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