Pork neck is an economical, easy-to-cook cut that makes an excellent celebratory centrepiece, especially when paired with the Spier 21 Gables Chenin Blanc. The wine’s pale lemon gold colour and nose of ripe stone fruits complement the pork’s sweet-savoury glaze.<\/p>\n\n\n\n
Its luscious texture and refreshing acidity cuts through the meat’s richness, while subtle oak spice notes balance the Asian-inspired sauce. \n<\/p>\n\n\n\n
Serves 6<\/em><\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n \u2022 1\/3 cup (80 ml) soy sauce<\/p>\n\n\n\n \u2022 1\/3 cup (80 ml) hoisin sauce <\/p>\n\n\n\n \u2022 \u00bd cup (125 ml) regular barbecue marinade <\/p>\n\n\n\n \u2022 2 tbsps (30 ml) apple cider vinegar or rice vinegar<\/p>\n\n\n\n \u2022 \u00bd cup (125 ml) brown sugar <\/p>\n\n\n\n \u2022 2-3 cloves garlic, crushed or finely grated \n<\/p>\n\n\n\n \u2022 a knob of ginger, finely grated (about 2 tbsps) \n<\/p>\n\n\n\n \u2022 2 whole star anise \n<\/p>\n\n\n\n \u2022 about 1,8 kg whole deboned pork neck, tied with string to keep its log shape\n<\/p>\n\n\n\n Method:<\/strong><\/p>\n\n\n\n 1. In a mixing bowl stir in the soy sauce, hoisin sauce, barbecue marinade, vinegar, sugar, garlic, ginger and star anise. Place the pork in a large container and cover with the marinade, turning the meat to coat all sides. Cover and marinate in the fridge for a few hours or overnight.<\/p>\n\n\n\n 2. Remove the pork from the fridge an hour before cooking to bring it to room temperature. Preheat the oven to 180\u2009\u00b0C. Place a wire rack over a large deep roasting tray and fill the tray 2 cm deep with water. Remove the pork from the marinade (reserve the marinade), place it on top of the prepared rack and roast for 20 minutes. <\/p>\n\n\n\n 3. Meanwhile, bring the marinade to a boil on the hob, simmering for 10 minutes. After the initial 20 minutes of roasting, baste with the cooked marinade, then return to the oven for further 20 minutes.<\/p>\n\n\n\n 4. Repeat the roasting and basting for a about 1 hour 20 minutes, then remove from the oven and rest the meat for 10 to 15 minutes before carving. The internal temperature should be 65 to 70 \u00b0C.<\/p>\n\n\n\n 5. Keep the meat covered with a light layer of foil to keep it warm. Slice thinly and serve with the remaining marinade and your choice of sides.<\/p>\n\n\n\n *Tip: For kettle barbecue cooking, prepare coals using the indirect heat method, then roast with the lid closed for about 75 minutes, or until you reach an internal temperature of 65 to 70 \u00b0C.<\/em><\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Pork neck is an economical, easy-to-cook cut that makes an excellent celebratory centrepiece, especially when paired with the Spier 21 Gables Chenin Blanc. The wine’s pale lemon gold colour and 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