Oven Braised Pork Neck with Stir Fried Asian Greens
Approx. 2 hours
- 1.2kg pork neck, tied at 2cm intervals with kitchen string (your butcher will do this for you)
- 1 kg chuck steak, cut into 4 cm cubes
- 1/2 teaspoon five spice powder
- 2 tablespoons (40mL) vegetable oil
- 1 cup (250mL) Kikkoman Naturally Brewed Soy Sauce
- 1/3 cup (90g) palm sugar, chopped
- 1 cup Chinese rice wine
- 5cm piece ginger, sliced
- 2 cinnamon sticks
- 2 star anise
- 4 cloves garlic, crushed
- 1 cup water
- 2 extra tablespoons (40mL) vegetable oil
- 2 bunches baby bok choy, leaves separated
- 2 bunches choy sum, trimmed
- Steamed jasmine rice, to serve
- Lime wedges, to serve
- Pre-heat oven to 160 deg. C.
- Rub five spice powder over pork. Heat vegetable oil in a large non-stick fry pan and brown pork all over. Then place the pork in an oven-proof casserole dish.
- Combine Kikkoman soy sauce, palm sugar, rice wine, ginger, cinnamon sticks, star anise, garlic and water in a separate saucepan. Bring to the boil then pour over pork.
- Cover, and place in oven. Cook for 2- 2 1/4 hours or until tender, turning occasionally.
- Remove pork from pan, rest in a warm place for about 10 minutes, reserving cooking liquid.
- Meanwhile, in a large wok, heat the remaining 2 tablespoons vegetable oil, add vegetables and stir fry over high heat until just beginning to wilt. Add 1/2 cup of pork cooking liquid and stir until heated through.
- To serve: spoon rice onto individual serving plates, place vegetables on rice, then top with thinly sliced pork. Spoon vegetable juices over.