1kg Pork Neck/Collar (Cut into Long Strips about 5-6cm thick)
2 TB Dark Brown Sugar
1 TB Honey
2 TB Soy Sauce
1 tsp Rice Wine
1 TB Hoi Sin
1 tsp Sesame Oil
2 Cloves Garlic Crushed
1 tsp Five Spice
1 tsp Fermented Bean Curd (Optional)
Red Food Colouring (Optional)
Whisk all of the ingredients together and marinate the pork overnight.
Preheat Oven to 190°C. Line a baking tray with greaseproof paper and arrange the pork on a wire rack.
Keep any of the marinade for basting during cooking.
Roast the pork for 15-18 mins or until you have a nice colour and the pork looks shiny with some dark crispy edges. If you are unsure it's always ok to test a piece!
During the cooking process baste the pork twice.
When cooked turn off the oven, open the door and allow to rest for 5-10 minutes before carving.
Serve with Jasmine Rice and your favourite asian greens!
Chefs Tip – Buy all of your ingredients from a good Asian grocer including the pork. It will be at least half the price.