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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
- Roast the spices (except cumin and cinnamon) in a non-stick pan over medium heat for one minute.
- Now put the whole thing in the mortar with cinnamon, caraway seeds and salt and crush everything.
- Rub the meat with 3 tablespoons of oil and spice mixture.
- Heat the oil in a coated pan.
- Sear the meat on all sides and take it out of the pan.
- 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.
- For the soy glaze, bring all the ingredients to the boil in a saucepan and reduce slightly while stirring occasionally.
- Take the pieces of meat out of the oven and mix with the sauce.
- For the Chinese cabbage, heat the oil in a pan over medium heat and fry the garlic in it until it is fragrant.
- Cut the Chinese cabbage into 2.5 cm thick pieces, then add them and let them collapse.
- Season to taste with ginger, ginger syrup, Dijon mustard and lime zest and season with salt and pepper.
- Arrange the pork neck with glaze and Chinese cabbage on a plate. Good Appetite !!!
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