As Chinese New Year approaches and prepare to welcome the Year of the Monkey on Monday the 8th February, we're dreaming of dumplings and food comas courtesy of the country's incredibly diverse, delicious cuisine.
Get your chef on to celebrate with this ginger and hoisin glazed pork recipe.
- 1 piece pork neck, approximately 1.2-1.4 kilos
- 1/3 cup Chang’s Hoisin Sauce
- 180g brown sugar
- 1/3 cup rice wine vinegar
- 4 cloves garlic, grated or crushed
- 1 thumb ginger, peeled and finely grated or chopped and pounded to a paste in a mortar and pestle
- Combine glaze ingredients in a small saucepan and heat gently to dissolve sugar, stirring occasionally.
- Place pork on a rack in a baking dish, and brush all over with 1/3 of the glaze.
- Cook pork for one hour at 180 ̊ celsius, removing after 20-40 minutes to brush again with the glaze. Allow pork to rest, loosely covered with foil for ten minutes.
- Cut pork into thin slices, and place on top of a bed of noodles. Drizzle any pan or resting juices over the pork to serve.