Pork is central to any Chinese New Year feast. Things were no different in the small Tasmanian town of Weldlborough in 1833, where pigs were brought from the nearby village of Pyengana and roasted in underground ovens to mark the ocassion. We didn’t have a whole pig on our trip, but we did have a piece of pork scotch (neck) and a pub full of cider nearby. In this recipe, the pork is twice-cooked, hence the double happiness.
- 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
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.
Standing time 12 hours or overnight
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.