Recipe by The Normans
This recipe is delicious, comes from Donna Hay magazine. We used a boneless pork roast rather than the pork neck and cooked in a slow cooker (as we don't have a lid for our baking dishes) on high for one hour and low for four hours, turning each hour. Probably not as sticky as the recipe intends but delicious just the same and very tender. You could do in the slow cooker and then put into the oven for 15-20minutes and baste a couple of times with the sauce to get a sticky glaze (we didn't bother).
- 3 1⁄2 lbs pork necks, whole piece
- 50 g fresh ginger, sliced
- 4 garlic cloves, peeled
- 1 long red fresh chili pepper, halved
- 4 star anise
- 1⁄2 cup brown sugar
- 1 cup shaoxing wine (Chinese cooking wine)
- 1⁄2 cup oyster sauce
- 1 teaspoon Chinese five spice powder
Directions See How It's Made
- Preheat oven to 180degC (355F).
- Place the pork, ginger, garlic, chilli and star anise in a deep, heavy based pan with a lid.
- Place the sugar, Shaoxing, oyster sauce and five spice in a bowl and stir until the sugar has dissolved.
- Pour over the pork and cover with a tight fitting lid.
- Cook for two hours, turning halfway through.
- Increase the heat to 200degC (390F) and cook for a further 30 minutes or until the pork is sticky and tender.