This ‘secret’ recipe was given to us by Mrs Chu, one of our regular customers at the farmers market. According to Mrs Chu this is a basic Chinese marinade and has multiple uses. It’s great for marinating chicken pieces to be used in a noodle dish or for a pork neck fillet. The marinade will keep in the fridge for up to a week and goes equally well with beef. Serves 4
- 1 Pasture Fed Pork neck fillet
- 1/2 cup dark soy sauce*
- 1/3 cup light soy sauce*
- 1/4 cup white wine
- 2 star anise
- 1 small cinnamon stick
- 4 slices of ginger
- 1/4 cup brown sugar
- 1/2 cup dried mandarin peel (see Tip)
- Combine marinade ingredients in a saucepan and cook over medium heat for 10 minutes. Lower heat and allow to simmer for 5 minutes.
- Strain marinade to remove ginger, anise, and peel. Allow to cool.
- Pour the marinade over the pork neck fillet and leave in the fridge overnight.
- Preheat oven to 150 degrees C.
- Place neck fillet in a baking tray and pour over a small amount of the marinade.
- Bake the pork for 45 minutes per 1 kilo of weight.
- Towards the end of the baking time, place the reserved marinade in a saucepan and heat on high. Reduce the marinade until it’s thickened to your liking.
- Remove the pork from the oven and allow to rest.
- Serve with boiled rice, Asian greens and the reduced sauce over the pork.
Tip: Dried Mandarin peel is very easy to make. First, try to remove as much of the white pith as you can as this will give a bitter taste, then rinse the skin and pat dry with a clean towel. Lay the peels out flat (skin side up) on a drying rack (cake rack or oven shelf works fine) in sunny spot inside your house. It will take about 3-4 days of direct sunlight to get the skins crisp and dry. If you don’t have a good sunny spot, you can dry them in your oven. Pre-heat oven to 100 degrees C, place on a baking tray and bake for approximately 1 hour or until crispy.
* For a gluten free option, you can use Tamari