Looking to make Valentine’s Day extra special? This roasted pork neck with soy, ginger, and hoisin glaze is the perfect choice for a romantic dinner. Pork neck is an underrated cut – it’s economical, easy to cook, and wonderfully tender. Serve it with roasted potatoes and some fresh green, and pair it with Spier 21 Gables Chenin Blanc crafted from 37-year-old certified Old Vine.

The wine’s pale lemon gold colour and nose of ripe stone fruits complement the pork’s sweet-savoury sauce. The lingering fruit core finish enhances the dish’s depth, creating a harmonious pairing that elevates this simple yet impressive meal.

Ingredients

• ⅓ cup (80 ml) soy sauce
• ⅓ cup (80 ml) hoisin sauce
• ½ cup (125 ml) regular barbecue marinade
• 2 tablespoons (30 ml) apple cider vinegar or rice vinegar
• ½ cup (125 ml) brown sugar
• 2-3 cloves garlic, crushed or finely grated
• A knob of ginger, finely grated (about 2 tablespoons)
• 2 whole star anise
• About 1.8 kg whole deboned pork neck, tied with string to keep its log shape

Method

1. In a mixing bowl, stir in the soy sauce, hoisin sauce, barbecue marinade, vinegar, sugar, garlic, ginger, and star anise.
2. Place the pork in a large container and pour the marinade over it, turning to coat all sides. Cover and marinate in the fridge for a few hours or overnight.
3. Remove the pork from the fridge an hour before cooking to bring it to room temperature.
4. Preheat the oven to 180°C.
5. Place a wire rack over a large deep roasting tray and fill the tray 2 cm deep with water.
6. Remove the pork from the marinade (reserve the marinade) and place it on top of the prepared rack, then roast for 20 minutes.
7. Meanwhile, bring the marinade to a boil on the hob, simmering for 10 minutes.
8. After the initial 20 minutes of roasting, baste with the cooked marinade, then return to the oven for 20 more minutes.
9. Repeat the roasting and basting for a total cooking time of about 1 hour 20 minutes, then remove from the oven and rest the meat for 10-15 minutes before carving – the internal temperature should be 65-70°C – keep it covered with a light layer of foil to keep it warm.
10. Slice thinly and serve with the remaining marinade and your choice of sides.

*For kettle barbecue cooking, prepare coals using the indirect heat method, then roast with the lid closed for about 1 hour 15 minutes, or until you reach an internal temperature of 65-70°C.