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Spicy Roasted Pork Neck with Ginger – Chinese Cabbage

5 from 4 votes
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

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

Instructions
 

  • 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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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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