Photo of Slow-roasted honey and soy pork by WW

Slow-roasted honey and soy pork

14
14
14
SmartPoints® value per serving
Total Time
2 hr 45 min
Prep
30 min
Cook
2 hr 15 min
Serves
4
Difficulty
Moderate
If you’re drooling already, just wait until this dish passes your lips. Well worth the wait!

Ingredients

Pork, neck, raw

640 g, (buy 800g), fat trimmed

Canola oil

1 tbs, (or sunflower oil)

Red onion

1 medium, coarsely chopped

Garlic

4 clove(s), sliced

Fresh ginger

50 g, (6cm piece), sliced

Cinnamon quill

1 whole, broken in half

Star anise

3 individual

Reduced salt soy sauce

125 ml

Sweet white wine

½ cup(s), (Chinese), (125ml)

Honey

cup(s), (120g)

Bok choy

1 bunch(es), quartered

Gai lan

1 bunch(es), cut into 8cm lengths

Choy sum

1 bunch(es), cut into 8cm lengths

Instructions

  1. Preheat oven to 160°C or 140°C fan-forced. Heat oil in a large flameproof casserole dish over medium-high heat. Add pork and cook, turning, for 10 minutes or until browned all over. Add onion, garlic, ginger, cinnamon, star anise, soy sauce, wine, honey and 1 cup (250ml) water and bring to the boil.
  2. Transfer casserole dish to oven and bake, covered, for 1 hour. Uncover and bake, turning occasionally, for a further hour or until pork is tender and sauce has reduced slightly. Check occasionally that sauce does not start burning, adding a little more water if needed. Remove and discard cinnamon stick.
  3. Meanwhile, steam Chinese vegetables until just tender. Drain. Serve with sliced pork drizzled with strained sauce.

Notes

SERVING SUGGESTION: Steamed jasmine rice, 85g per serve.