Sticky Pork Neck
Deon is always seeking the best pork recipe ever. This time he tried the recipe of Errieda du Toit, author of the recipe book Huiskok, Glanskok. Although I am not very keen on eating pork, I have to admit that the aromas that escaped from the oven were really aromatic enough to convince me to taste this dish. It was rather delicious.
Ingredients (serves 4 – 6)
One deboned pork neck
One fresh knob of ginger, thinly sliced
3 large garlic cloves
1 red chilli, halved
4 star anise
125 ml brown sugar
250 ml Shaoxing (Chinese wine for cooking) or dry sherry diluted with 1/5 water
125 oyster sauce
5 ml Chinese 5-spice mix
Method
Heat the oven to 180 ⁰C. Place the pork neck, ginger, garlic, chilli and star anise together in a casserole with a tight fitting lid. Mix the sugar, wine, oyster sauce and 5-spice mix together and add it to the meat. Place the lid on the casserole and bake in the oven for 2 hours. Adjust the heat to 200⁰C and bake for another 30 minutes or until the meat is tender. Remove the lid, spoon the sauce over the meat and bake for another 15 minutes. Remove the meat from the casserole and place aside to rest. Cook the sauce in a sauce pan until sticky. Slice the meat thinly and serve with the sticky sauce.
This was NOT rather delicious! It was VERY delicious! I will definitely do this again.
Lyk verruklik lekker! En ek hoop nie ek het al vir jou ‘n varkie voorgesit sonder om te weet dat jy nie eintlik daarvan hou nie! Indien wel, dan vra ‘n nederig om verskoning! xx
Jy moet glad nie bekommerd wees nie, Erna. Onthou, daar is sekere dele aan ‘n vark wat nie vark is nie, soos ontbytspek, ham, salami en alles wat regtig lekker is! Ham en spek is, as ek die regte afleidings maak, bvyvoorbeeld een van Sandra se gunstelinge.