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Braised Asian Pork Neck

This recipe creates a meltingly tender pork neck braised in a rich Asian Master Stock - it's delicious.

Feeds 4-6
Cooking time 2.5 hours


  • 1.5-2kg Pork Neck
  • 1.5 cups Shaoxing chinese cooking wine (or dry sherry)
  • 1 cup dark soy sauce
  • 1 cup raw sugar
  • 12 crushed garlic cloves
  • 3/4 cup sliced ginger
  • 8 trimmed spring onions
  • Sesame oil (a splash)
  • 4 cinnamon quills
  • 8 whole star anise
  • 1 Tbsp Corn flour


    1. To make the Master Stock, add all of the ingredients (minus the pork and corn flour) to 3 litres of water and simmer for 30 minutes.
    2. Strain the Master Stock. Place the whole pork neck in a cast iron enamel pan and cover in Master Stock.
    3. Cover the pan and braise on a very low heat on stove or 140 degrees in oven for 2 hours.
    4. Remove the pork neck from pan
    5. Use corn flour over a low heat to thicken the remaining master stock for a sauce.
    6. Serve with rice, pickled cucumber salad and Asian greens.

    Note: if you have more Master Stock left at the end of braising than you require for sauce, you can portion the stock and freeze the remainder for future cooking.