Quick & Easy

Slow-roasted honey and soy pork neck

A delicious slow-roasted honey and soy pork neck with complex Asian spices and flavours.
SLOW-ROASTED HONEY AND SOY PORK NECK
4
2H 35M

Ingredients

Method

1.Preheat oven to 160°C/325°F.
2.Heat oil in a large flameproof baking dish; cook pork, turning occasionally, until browned. Remove from dish.
3.Cook onion, garlic and ginger in same dish until onion softens. Remove from heat. Stir in cinnamon, star anise, sauce, cooking wine, honey and the water.
4.Return pork to dish, turn to coat in spice mixture. Cover dish; cook in oven, 1 hour. Uncover; cook another 1 hour or until sauce thickens slightly. Remove pork from dish, cover; stand 10 minutes before slicing.
5.Add buk choy to dish; cook, stirring, 5 minutes or until just tender.
6.Serve pork with buk choy and sauce.

To freeze: Complete the recipe to the end of step 4. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in the oven or a microwave on medium power (50%) until heated through, then continue from step 5.

Note

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