Barbecue Pork

This Donna Hay recipe used pork neck, which is also known as pork scoth fillet. It is a common cut used in Asian cooking as it has seams of fat in it which stop it from drying out and it can be cooked quickly or slowly. The pork was marinated with crushed coriander roots, star anise, garlic, ginger, hoisin sauce, Shaoxing (Chinese cooking wine) and Char Sui Sauce. I found the Char Sui Sauce at an Asian Supermarket; it is a sauce commonly used in Cantonese cooking to flavour pork and is made from sugar or honey, Chinese five spice, red food colouring, soy sauce and sherry. Once the pork had marinated it was simply baked until sticky, caramelised and cooked through. It smelt amazing cooking! The outside edges of the roast were delicious, nice Asian flavours, however the actual meat was a bit bland. It would have been nice to have a sauce of some sort made from the marinade. I am not sure the quality of the meat was great either as it was a bit tough.

Rating 5 out of 10.