Sticky glazed slow-roast pork

  • 2 hrs 50 mins cooking
  • Serves 8
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Sticky glazed slow-roast pork
  • 1/2 cup (125ml) chinese cooking wine
  • 1/2 cup (125ml) dark soy sauce
  • 1/3 cup (75g) firmly packed brown sugar
  • 4 clove garlic, crushed
  • 5 centimetre piece fresh ginger (25g), grated
  • 1 teaspoon sesame oil
  • 2 star-anise
  • 2 kilogram piece pork neck
  • 1 1/2 cup (375ml) water


Sticky glazed slow-roast pork
  • 1
    Combine cooking wine, soy sauce, sugar, garlic, ginger, oil and star-anise in medium jug. Cover and refrigerate half the mixture for serving.
  • 2
    Place pork in large shallow dish. Pour remaining soy mixture over meat; turn to coat pork. Cover; refrigerate 3 hours or overnight, turning pork occasionally.
  • 3
    Place pork on wire rack in large shallow aluminium baking dish; reserve marinade. Pour water into base of the baking dish. Cook pork in covered barbecue, using indirect heat, about 2½ hours or until browned, brushing frequently with glaze during cooking. Remove pork from dish; cover with foil and stand 15 minutes before slicing. Arrange on serving platter.
  • 4
    Meanwhile, heat unused reserved marinade in small saucepan; bring to the boil. Reduce heat; simmer 2 minutes. Serve pork drizzled with soy mixture.

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