Name: Sticky glazed slow-roast pork
Cook time: 170 min
Total time: 170 min
Yield: 8
Ingredients: 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

Ingredients

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

Method

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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