Sticky Asian Pork Neck
Indulge in the irresistible flavors of Sticky Asian Pork Neck, a dish that combines tender, slow-baked pork with a rich, glossy marinade that’s equal parts savory, sweet, and spicy. This recipe features succulent pork neck coated in a flavorful blend of soy sauce, honey, hoisin, garlic, and ginger, slow-cooked to perfection and caramelized until delightfully sticky. Infused with a hint of sesame oil, rice vinegar, and a touch of chili flakes, it offers the perfect balance of umami and heat. Ideal for dinner parties or an elevated weeknight treat, this dish pairs beautifully with steamed rice and crisp sautéed vegetables. Garnished with crunchy sesame seeds and fragrant spring onions, each bite is a mouthwatering journey through bold Asian-inspired flavors. Prepare to wow your family and friends with this impressive slow-cooked masterpiece!
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Recipe Information
Ingredients
- 1 kg Pork neck
- 120 ml Soy sauce
- 100 g Honey
- 30 ml Dark soy sauce
- 30 ml Rice vinegar
- 15 ml Sesame oil
- 50 g Hoisin sauce
- 4 pcs Garlic cloves, minced
- 15 g Ginger, grated
- 50 g Brown sugar
- 1 tsp Red chili flakes
- 2 pcs Spring onions, chopped
- 2 tbsp Sesame seeds
- 60 ml Water
Instructions
In a large mixing bowl, combine soy sauce, honey, dark soy sauce, rice vinegar, sesame oil, hoisin sauce, minced garlic, grated ginger, brown sugar, and red chili flakes. Mix thoroughly to form the marinade.
Place the pork neck in the bowl, ensuring it is fully coated in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight, to let the flavors infuse.
Preheat the oven to 170°C (340°F).
Transfer the marinated pork neck along with the marinade into a baking dish. Add 60 ml of water to the dish to prevent the marinade from burning during cooking.
Cover the baking dish with aluminum foil and bake for 90 minutes, basting the pork with the marinade every 30 minutes.
Remove the foil and turn the oven up to 200°C (390°F). Continue to bake for another 20-30 minutes, basting frequently, until the pork becomes sticky and caramelized.
Once done, remove the pork from the oven and let it rest for 10 minutes before slicing.
Garnish with chopped spring onions and sesame seeds. Serve hot with steamed rice or sautéed vegetables.
Nutrition Facts
Calories |
3469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.7 g | 291% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 8003 mg | 348% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 145.8 g | ||
| Protein | 190.9 g | 382% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3961 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
