Slow Roasted Pork Neck with Sticky Glaze
Pork neck is a great cut of meat for slow cooking or slow roasting. This recipe is from my Mum and one of her Women’s Weekly cookbooks. Who doesn’t love sticky, glazed pork.
- Pasture Fed Pork Neck
- 125ml Chinese cooking wine, medium dry sherry or Mirin
- 80ml soy sauce
- 1/3 cup firmly packed brown sugar
- 4 clove garlic, crushed
- 5 centimetre piece fresh ginger, grated
- 1 tsp sesame oil
- 2 star anise
- 1 1/2 cup (375ml) water
- Combine cooking wine, soy sauce, sugar, garlic, ginger, oil and star anise in a medium jug
- Place pork in a large glass dish and pour over half the sauce ingredients. Make sure to turn to fully coat the pork in the marinade. Reserve remaining sauce mixture for serving
- Cover pork and refrigerate for 3 hours or overnight, turning pork occasionally if you can
- Preheat the oven to 180 degrees fan-forced
- Pour water into the bottom of your baking dish. Add your roasting rack and place the pork on top. Reserver the remaining marinade for basting. Cover tightly with foil and place into oven.
Reduce temperature to 140 degrees fan-forced and roast for 1 hour & 30 minutes. Remove foil and roast for a further 1 hour or until pork is tender, brushing occasionally with reserved marinade.
- If you are planning on serving with roast vegetables, add them to the oven now.
Remove pork from the dish, cover with foil and stand for 20 minutes before slicing.
Meanwhile, heat the unused marinade in a small saucepan. Bring to boil, reduce heat and simmer for 1 minute.
Serve the pork slices drizzled with sauce.
Serve with roasted sweet potato, Brussels sprouts and snow peas.
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!