Chinese-style Roasted Pork Neck


1 kg fresh pork neck — if in 1 piece, cut into 5 thick slices


1/4 cup finely diced ginger
10 garlic cloves, finely diced
3 tablespoons white sugar
2 tablespoons black vinegar
1 cup Shao Hsing wine
1 cup char siu sauce
1 cup Chinese BBQ sauce
1 teaspoon sesame oil


  1. Combine pork with marinade ingredients in a large bowl, cover and leave to marinate in refrigerator overnight.
  2. Next day, preheat the oven to moderate (190ºC).
  3. Remove pork from the bowl, reserving the marinade. Place pork on a wire rack inside a roasting tin, then fill the tin with water to a depth of 4 cm.
  4. Roast the pork for 15 minutes, then turn the meat over and baste with generous amounts of the reserved marinade.
  5. Roast for a further 15 minutes, then baste again. Turn oven to hot (220°C) and roast the pork for 10 minutes.
  6. Remove pork from oven and allow to rest in a warm place for 10 minutes.
  7. Cut into slices about 1 cm thick and serve with steamed bok choy and cooked rice.

Makes 4 servings.

Source: Kylie Kwong