24hr Marinated Neck of Pork
TO MAKE IT:
5 Spring Onions
Bunch of Coriander Roots
Big chunk of Galangal, 5"- Bruised
Big chunk of Ginger 6"- Bruised
2 Star Anise
5 Spice Powder- good sprinkle
Dark Soy Sauce
3 tablespoons Chinese Rice Wine
150g White Sugar
1 Tablespoon of Red Food Colouring
Cook it all up and simmer 15mins-
Let it cool
Add your chopped up fillets of Pork (Neck/Shoulder/Butt)
Leave over night to marinate
5 Tablespoons of white sugar
1 Tablespoon of Light Soy Sauce
2 Tablespoons of Hoisin Sauce
1 Tablespoon of Honey
Sprinkle of Red Food Colouring...for colour!!
Once Porks Marinated and cut into fillets put in oven dish and cover in sticky basting syrup, put in the oven for 15mins on 220, then grill on high for a further 10/15mins adding the basting Syrup every 5mins and turning the fillets.
Traditionally this should be cooked on butchers hooks so the syrup drips off and crispens up so don't add too much syrup all at once...save some and use as sauce to add on after by adding some chicken stock to it.
AND it is worth the effort.