- serves 6 people
- preparation 20 minutes
- cooking 3 hours
- difficulty Easy level
Ingredients
- 1 kg pork scotch (neck)
- 50 g grated palm sugar
- 60 ml (¼ cup) soy sauce
- 30 ml Chinese black vinegar
- 60 ml (¼ cup) sesame oil
- 2 star anise
- 1 tsp Chinese five-spice
- 500 ml (2 cups) dry cider
- 500 ml (2 cups) water
- 1 tsp each salt and pepper
- 3 garlic cloves, peeled
Standing time 12 hours or overnight
Instructions
Place the pork into a large heavy-based saucepan with all the remaining ingredients. Bring to a steady simmer over low heat, then cover and cook, turning occasionally for 2-3 hours or until tender. Remove from the oven, then stand the pork in the cooking liquid until cool, then refrigerate for 12 hours or overnight.
Preheat a charcoal barbecue or light your fire and place a chargrill plate on top. Remove the pork from the cooking liquid and pat dry. When the barbecue is ready, lightly grease the plate and cook the pork on all sides until well browned. Stand for 5 minutes, then slice and serve.
This recipe is from Gourmet Farmer Afloat.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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