Flicking through a cookbook I found this recipe, I had marked it as very good, meaning we loved it. Now I don't even remember when I cooked it last, but by the notes I left in the book, I know we loved it. So today was the day we made it again.
And yes, we still love it. The meat was so juicy and perfectly cooked. The flavour was delicious. I team it with a saucy Asian green, and then serve it with steamed rice to make a compete meal.
The marinade if using food colouring will make the meat a crazy red colour, but with baking that goes away and you are left with the meat looking as pictured. The colouring is not essential, I use it, but you don't have to.
This is easy to make and really, really nice. We love it, hope you do to.
2kg piece pork neck
1/4 cup (60ml) soy sauce
2 tablespoons dry sherry
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon red food colouring (optional)
1 clove garlic, crushed
1/2 teaspoon five spice powder
Halve pork lengthways. In a large snaplock bag (that can fit the pork) add the soy sauce, dry sherry, brown sugar, honey, red food colouring, garlic and five spice powder. Mix it together in the bag. Add the two pork halves. Seal the bag, mix the marinade around the pork. Refrigerate 3 hours or overnight. Turn the pork over every now and then for even distribution of the marinade.
Take the pork out of the fridge one hour prior to baking.
Preheat oven to 220C/200C fan forced.
Remove the pork from the bag; reserve the marinade. Place pork on oiled wire rack in baking dish; roast, uncovered, 30 minutes. Reduce oven temperature to 180C/160C fan forced; roast, uncovered, further 1 hour or until pork is browned and cooked through, brushing occasionally with reserved marinade. Stand pork, covered, 10 minutes before slicing.
Serve with Chinese Broccoli with Oyster Sauce and Steamed Rice
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