Sticky glazed slow-roast pork neck

Wonderfully tender and juicy.

  • 2 hrs cooking
  • 3 hrs marinating
  • Serves 8
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Sticky glazed slow-roast pork neck
Wonderfully tender and juicy, the slow-cooked pork is beautiful when glazed with a Chinese-style sauce and roasted for a weekend dinner.
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  • 1/2 cup (125ml) chinese cooking wine or medium dry sherry
  • 1/3 cup (80ml) soy sauce
  • 1/3 cup (75g) firmly packed brown sugar
  • 4 clove garlic, crushed
  • 5 centimetre piece (25g) fresh ginger, grated
  • 1 teaspoon sesame oil
  • 2 star anise
  • 2 kilogram piece pork neck
  • 1 1/2 cup (375ml) water


  • 1
    Combine cooking wine, soy sauce, sugar, garlic, ginger, oil and star anise in a medium jug. Place pork in a large dish, pour over half soy mixture, turn to coat pork. Reserve remaining soy mixture for serving. Cover and refrigerate for 3 hours or overnight, turning pork occasionally.
  • 2
    Preheat the oven to 200&degC (180&degC fan-forced).
  • 3
    Place pork on a wire rack over a baking dish, reserving marinade for basting. Pour measured water into the base of the baking dish. Cover tightly with foil.
  • 4
    Place pork in the oven, reduce temperature to 160&degC (140&degC fan-forced) and roast, 1 hour 30 minutes. Remove foil and roast for a further 1 hour or until pork is tender, brushing occasionally with reserved marinade.
  • 5
    Remove pork from the dish, cover with foil and stand for 20 minutes before slicing.
  • 6
    Meanwhile, heat the unused marinade in a small saucepan. Bring to boil, reduce heat and simmer for 1 minute.
  • 7
    Serve the pork slices drizzled with sauce. Serve with roasted kumara wedges, steamed Brussels sprouts and snow peas, if you like.

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