Dinner ideas

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.
2H 45M


Gai lan in oyster sauce


1.Preheat oven to 160°C (140°C fan-forced).
2.Heat oil in medium deep flame-proof baking dish on stove top; cook pork until browned all over. Remove from heat.
3.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.
4.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.
5.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.
6.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.


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