Name: Chinese roast pork neck
Cook time: 100 min
Total time: 100 min
Yield: 6
Ingredients: 2 kilogram piece pork neck; 1/4 cup (60ml) soy sauce; 2 tablespoon dry sherry; 1 tablespoon brown sugar; 1 tablespoon honey; 1 teaspoon red food colouring; 1 clove garlic, crushed; 1/2 teaspoon five-spice powder

Ingredients

2 kilogram piece pork neck

1/4 cup (60ml) soy sauce

2 tablespoon dry sherry

1 tablespoon brown sugar

1 tablespoon honey

1 teaspoon red food colouring

1 clove garlic, crushed

1/2 teaspoon five-spice powder

Method

1.Halve pork lengthways. Combine pork in large bowl with remaining ingredients. Cover, refrigerate 3 hours or overnight.

2.Preheat oven to 220°C (200°C fan-forced).

3.Drain pork, reserve marinade. Place pork on oiled wire rack in baking dish, roast, uncovered, 30 minutes. Reduce oven temperature to 180°C (160°C fan-forced), roast, uncovered, further 1 hour or until pork is browned and cooked through, brushing occasionally with reserved marinade. Stand pork, covered, 10 minutes before slicing.

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