sharing recipes from one generation to the next
Oh how I love the texture and the flavour of this meat…. It’s not a quick dish to make, but the flavours are well-earned and fabulous. Think Asian spices, but that are not too overwhelming as to scare your palate. It wasn’t quite as I remember Mum making it (will anything ever be that?), but I can see the potential for these flavours being used on a more regular basis.
Double Cooked Pork Neck
Truss the meat into a neat shape with cotton string. Process all the marinade ingredients together and then pour over the meat. Allow to steep for a minimum of 6 hours but overnight is best. Turn the meat in the marinade from time to time.
Preheat the oven to 220C. Drain the meat and pat dry with kitchen towel. Place the meat on a wire rack over a water bath and bake for 1 hour. Remove the meat from the oven, wrap in foil and allow to rest for at least 20 minutes.
In a wok, heat about ¼ cup peanut oil. When it begins to smoke, add the pork neck and fry until crisp and well coloured all over. Rest again uncovered this time for another 10 minutes, then carve and serve. This would be fabulous with chinese broccoli and oyster sauce, or even just some steamed greens and rice like we made.
lets do it again soon,
I haven’t made this in years Leah, I think it will be on the menu in the next week or two. Your comment about things not being quite like Mum’s have given me an idea for another post, coming soon to our blog……..xx
YAY! was definately good, just not amazing. think the quality of the meat might have had something to do with it. this project is definately expanding my repertoire and teaching me new things. 🙂