Monday, November 16, 2015

Roast Pork Neck




The pork neck is a well muscled and flavorful part of the meat. It has a lot more fat than the pork shoulder and yet still a lot less fat than the pork belly.  The pork neck is the best part to use in many preparations and you will be amazed at the juiciness and flavor when it comes off the grill. Use this cut for the best BBQ pork chops you have ever had ! 

I was introduced to grilled pork neck by my daughter Jo a few years back. She introduced me to grilled pork neck at a Thai restaurant and since then I have been asking my regular butcher to give me the neck part...:p   Marinate it overnight in the fridge and grill or roast it the next day... you will have a flavorsome and succulent piece of meat to serve your guests and family.  Wild Boar is the happiest person when it comes to meat :)


marinated with my own concoct sauce


after roasting in the oven for 40 mins..it was aromatic and
looks so juicy..mmmm


Roast Pork Neck

600 g piece of pork neck - remove fat and skin

marinade sauce

1 tsp of thick soy sauce
1.5 tsp of sea salt
1 tbsp of ginger juice
2 cloves of garlic - minced
1 tsp of red wine
1 tsp of marmalade jam

Method:

Mix all the marinade ingredients and rub evenly on the piece of pork neck.   Marinade overnight in the fridge. Take out the marinated pork neck from the fridge 30 mins before roasting.

Grease the baking pan with butter.  Place the pork neck on the pan and roast it at 230 deg C for 40 mins or until the meat is cooked . Occasionally, baste the meat with the remnant marinade sauce during roasting. Slice thinly before serving .

Enjoy !






11 comments:

  1. I have never tried the neck part. I still prefer the ribs..lol!

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    Replies
    1. oh it is yummy...the best part of the pig :) chinese say very ' wart' /smooth

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  2. Looks so delicious! What do you call this part in Cantonese" Is it "jung jui"? Need to describe it in Cantonese to my butcher.

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    Replies
    1. HI Esther,
      my butcher told me it is called " Kap Sum " in cantonese. Anyway, you ask your butcher what part of the piggy is " kap sum ". It is the neck part :)

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  3. Looks really delicious! Great! Will try this out this weekend. Do you wrap it up with aluminium foil while roasting?

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    Replies
    1. Irene , this is the best part of the pig...hehehe I love it! you must try it..delicious

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    2. Oh wow! Elin, we just had this for dinner and my husband kept saying, "Ho jiak!". Thanks so much for this excellent recipe. It's going to be another regular feature in our dinner menu.

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    3. Irene...glad you and hubby love this recipe :) and I am happy you have given it a try :)

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  4. That looks so succulent and delicious!

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    Replies
    1. Angie :) yesss..pork neck is the best part...succulent and delicious !

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