Sticky Asian Pork Neck Recipes

VIETNAMESE CARAMEL PORK

Steps:

• Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
• Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
• Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
• At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
• Stir and the pork will brown and caramelise in the fat.
• Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.
• Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.

THAI GRILLED PORK NECK (KOR MOO YANG) RECIPE

Steps:

• In a large bowl, combine the oyster sauce, soy sauce, black soy sauce, ground white pepper and water to make a marinade.
• Add the pork neck to the bowl. Take a fork and prick some holes into it so that the pork will absorb the marinade.
• Cover the bowl with food wrap and marinate in the refrigerator for 30 minutes .
• After 30 minutes, turn your convection oven on at 437°F or 225°C. Place the pork on a grilling rack and cook for 30 minutes, turning the other side up halfway through.
• Turn off the oven. Transfer the pork to a cutting board and slice to serve with steamed rice or sticky rice, nam jim jaew and fresh vegetables.

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY

Steps:

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!
• Enjoy!

STICKY ASIAN PORK NECK

Steps:

• Preheat oven to 180degC (355F).
• Place the pork, ginger, garlic, chilli and star anise in a deep, heavy based pan with a lid.
• Place the sugar, Shaoxing, oyster sauce and five spice in a bowl and stir until the sugar has dissolved.
• Pour over the pork and cover with a tight fitting lid.
• Cook for two hours, turning halfway through.
• Increase the heat to 200degC (390F) and cook for a further 30 minutes or until the pork is sticky and tender.