Pork Entertaining Asian

Char siu pork neck

Name: Char siu pork neck recipe
Yield: 6
Cuisine: /asian, /chinese
Ingredients: 750g pork neck, in 1 piece; 1 tsp five spice (recipe below); 50g light brown sugar; 3 tbs plum sauce; 1 tbs dark soy sauce; 2 tbs tomato sauce; 1 tbs sesame oil; 2 cinnamon quills; 3 star anise; 1 tsp Sichuan peppercorns; 1/2 tsp fennel seeds; 2 cloves

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by Ross Dobson

Chef

Jun 01, 2020

“Five spice is the quintessential Chinese spice mix. It is used to deeply flavor slow-braised and roasted meats and chicken.” Begin this recipe 8 hours ahead. This is an edited extract from Chinese Food Made Easy by Ross Dobson (Murdoch Books, $39.99), and is available where all good books are sold. Photography by Linda Linder.

750g pork neck, in 1 piece
1 tsp five spice (recipe below)
50g light brown sugar
3 tbs plum sauce
1 tbs dark soy sauce
2 tbs tomato sauce
1 tbs sesame oil

Five spice

2 cinnamon quills
3 star anise
1 tsp Sichuan peppercorns
1/2 tsp fennel seeds
2 cloves

Method

1.

For the five spice, combine the ingredients and store in an airtight container.
2.

Cut the pork in half lengthways place on a non-metallic bowl. Combine the five spice, sugar, plum sauce, dark soy sauce, tomato sauce and sesame oil in a bowl. Pour over the pork and use your hands to massage the sauce mixture into the meat. Cover a refrigerate for 6 hours or overnight, turning the pork every 3 hours.
3.

Preheat the oven to 220°C and line a baking tray with baking paper.
4.

Place the pork on on the prepared tray and scrape out all the marinade over the pork. Cook for 20 minutes then turn the meat over and cook for a further 20 minutes. Reduce the over temperature to 160°C and cook for 1 hour 30 minutes, turning every 20 minutes or so and basting with the pan juices, or until the pork is dark and caramelized.
5.

Transfer to a plate and cover with foil for 30 minutes before slicing and serving.