Name: Barbecued pork neck with five-spice star-anise glaze
Cook time: 95 min
Total time: 95 min
Yield: 6
Ingredients: 1 kilogram piece pork neck; 1 clove garlic, sliced thinly; 4 centimetre piece fresh ginger (20g), sliced thinly; 2 x 100g packets baby asian greens; five-spice star-anise glaze; 1 1/4 cup (310ml) water; 1 cup (220g) firmly packed brown sugar; 3 fresh red chillies, chopped finely; 1 star anise; 1 teaspoon five-spice powder; 1/3 cup (80ml) light soy sauce; 1/4 cup (60ml) rice vinegar

Ingredients

1 kilogram piece pork neck

1 clove garlic, sliced thinly

4 centimetre piece fresh ginger (20g), sliced thinly

2 x 100g packets baby asian greens

five-spice star-anise glaze

1 1/4 cup (310ml) water

1 cup (220g) firmly packed brown sugar

3 fresh red chillies, chopped finely

1 star anise

1 teaspoon five-spice powder

1/3 cup (80ml) light soy sauce

1/4 cup (60ml) rice vinegar

Method

1.Make five-spice star-anise glaze. Combine the water and sugar in medium saucepan; simmer about 10 minutes or until glaze thickens slightly. Remove from heat; stir in remaining ingredients. Reserve 1 cup of glaze.

2.Make several shallow cuts in pork. Press garlic and ginger into cuts; brush ¼ cup of the remaining glaze over pork.

3.Cook pork on heated oiled barbecue (or grill plate), covered, over low heat, 30 minutes. Turn pork; cook, covered, 30 minutes. Increase heat to high; cook, uncovered, 5 minutes, turning and brushing constantly with remaining glaze. Remove pork from heat. Cover; stand 15 minutes then slice thickly.

4.Meanwhile, place reserved glaze in small saucepan; simmer about 5 minutes or until thickened slightly. Cool.

5.Combine baby asian greens with glaze in medium bowl; serve with pork.

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Ingredients

Method

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