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
- In a mixing bowl, stir in the soy sauce, hoisin sauce, barbecue marinade, vinegar, sugar, garlic, ginger, and star anise.
- 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.
- Remove the pork from the fridge an hour before cooking to bring it to room temperature.
- Preheat the oven to 180°C.
- Place a wire rack over a large deep roasting tray and fill the tray 2 cm deep with water.
- Remove the pork from the marinade (reserve the marinade) and place it on top of the prepared rack, then roast for 20 minutes.
- Meanwhile, bring the marinade to a boil on the hob, simmering for 10 minutes.
- After the initial 20 minutes of roasting, baste with the cooked marinade, then return to the oven for 20 more minutes.
- 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.
- 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.
