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Spicy Roasted Pork Neck with Ginger – Chinese Cabbage

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Spicy Roasted Pork Neck with Ginger – Chinese Cabbage

The perfect spicy roasted pork neck with ginger – chinese cabbage recipe with a picture and simple step-by-step instructions.

for the pork neck

  • 750 g Pork neck roughly diced
  • 1 tbsp Colorful peppercorns
  • 2 Star anise
  • 4 tsp Cardamom
  • 1 tsp Ground cinnamon
  • 1 Tl Ground caraway seeds
  • 1 tbsp Sea-Salt
  • 150 g Sliced ​​ginger
  • Rapeseed oil

for the soy glaze

  • 5 cl White wine vinegar
  • 100 ml Poultry stock
  • 125 g Brown sugar
  • 3 cl Soy sauce
  • 3 cl Ketjap Manis
  • 3 Finely cut slices Garlic

for the Chinese cabbage

  • 2 tbsp Sesame oil
  • 4 finely chopped Garlic cloves
  • 500 g Chinese cabbage
  • 30 g Freshly grated ginger
  • 1 tbsp Candied ginger cut into cubes
  • 2 tbsp Ginger syrup
  • 1 tbsp Dijon mustard
  • Zest of a lime
  • Salt pepper
  1. Roast the spices (except cumin and cinnamon) in a non-stick pan over medium heat for one minute.
  2. Now put the whole thing in the mortar with cinnamon, caraway seeds and salt and crush everything.
  3. Rub the meat with 3 tablespoons of oil and spice mixture.
  4. Heat the oil in a coated pan.
  5. Sear the meat on all sides and take it out of the pan.
  6. Place the ginger slices in a baking dish, place the meat on them and cook in the preheated oven at 175 ° for about 35 – 40 minutes.
  7. For the soy glaze, bring all the ingredients to the boil in a saucepan and reduce slightly while stirring occasionally.
  8. Take the pieces of meat out of the oven and mix with the sauce.
  9. For the Chinese cabbage, heat the oil in a pan over medium heat and fry the garlic in it until it is fragrant.
  10. Cut the Chinese cabbage into 2.5 cm thick pieces, then add them and let them collapse.
  11. Season to taste with ginger, ginger syrup, Dijon mustard and lime zest and season with salt and pepper.
  12. Arrange the pork neck with glaze and Chinese cabbage on a plate. Good Appetite !!!
Dinner
European
spicy roasted pork neck with ginger – chinese cabbage

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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