Name: Barbecued pork neck with five-spice star-anise glaze
Cook time: 95 min
Total time: 95 min
Yield: 6
Ingredients: 1 kilogram piece pork neck; 1 clove garlic, sliced thinly; 4 centimetre piece fresh ginger (20g), sliced thinly; 2 x 100g packets baby asian greens; five-spice star-anise glaze; 1 1/4 cup (310ml) water; 1 cup (220g) firmly packed brown sugar; 3 fresh red chillies, chopped finely; 1 star anise; 1 teaspoon five-spice powder; 1/3 cup (80ml) light soy sauce; 1/4 cup (60ml) rice vinegar

Barbecued pork neck with five-spice star-anise glaze

Barbecued pork neck with five-spiced star-anise glaze from Australian Women's Weekly.

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Serves 6

Cook

1H 35M

Ingredients

1 kilogram piece pork neck

1 clove garlic, sliced thinly

4 centimetre piece fresh ginger (20g), sliced thinly

2 x 100g packets baby asian greens

five-spice star-anise glaze

1 1/4 cup (310ml) water

1 cup (220g) firmly packed brown sugar

3 fresh red chillies, chopped finely

1 star anise

1 teaspoon five-spice powder

1/3 cup (80ml) light soy sauce

1/4 cup (60ml) rice vinegar

Method

1.Make five-spice star-anise glaze. Combine the water and sugar in medium saucepan; simmer about 10 minutes or until glaze thickens slightly. Remove from heat; stir in remaining ingredients. Reserve 1 cup of glaze.

2.Make several shallow cuts in pork. Press garlic and ginger into cuts; brush ¼ cup of the remaining glaze over pork.

3.Cook pork on heated oiled barbecue (or grill plate), covered, over low heat, 30 minutes. Turn pork; cook, covered, 30 minutes. Increase heat to high; cook, uncovered, 5 minutes, turning and brushing constantly with remaining glaze. Remove pork from heat. Cover; stand 15 minutes then slice thickly.

4.Meanwhile, place reserved glaze in small saucepan; simmer about 5 minutes or until thickened slightly. Cool.

5.Combine baby asian greens with glaze in medium bowl; serve with pork.

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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