Name: Slow-roasted honey and soy pork neck
Cook time: 155 min
Total time: 155 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 kilogram piece pork neck; 1 brown onion (200g), sliced thinly; 2 clove garlic, sliced thinly; 4 centimetre piece fresh ginger (20g), sliced thinly; 1 cinnamon stick; 2 whole star anise; 1/2 cup (125ml) salt-reduced soy sauce; 1/2 cup (125ml) chinese cooking wine (shao hsing); 1/4 cup (90g) honey; 1 cup (250ml) water; 450 gram baby buk choy, trimmed, leaves separated

Slow-roasted honey and soy pork neck

A delicious slow-roasted honey and soy pork neck with complex Asian spices and flavours.

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Serves 4

Cook

2H 35M

Ingredients

1 tablespoon peanut oil

1 kilogram piece pork neck

1 brown onion (200g), sliced thinly

2 clove garlic, sliced thinly

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

1 cinnamon stick

2 whole star anise

1/2 cup (125ml) salt-reduced soy sauce

1/2 cup (125ml) chinese cooking wine (shao hsing)

1/4 cup (90g) honey

1 cup (250ml) water

450 gram baby buk choy, trimmed, leaves separated

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

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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