By SA Pork
This flavour-packed Asian–inspired dish brings together tender, slow-cooked pork neck or shoulder with zesty citrus notes and crispy fried spring onions for contrast and crunch. Infused with star anise, Sichuan peppercorns, and a rich, sweet-savoury marinade, the result is succulent, melt-in-the-mouth pork that takes centre stage.
A bold and impressive dish, perfect for weekend feasts or entertaining with flair.
1.Place the pork neck in an Instant Pot or slow cooker. Add the broth, soy sauce, sesame oil, star anise, and Sichuan peppercorns. Cook on low for 2-3 hours until the meat is tender and easy to pull apart. NOTES:
Ingredients
Instructions
2.While the pork is cooking, prepare the marinade by combining all marinade ingredients in a bowl and mixing well.
3.Once the pork is cooked, remove it from the cooking liquid and place it in a deep baking dish. Pour the marinade over the pork and bake at 165°C for an additional 1.5 hours until the meat is very soft and has absorbed the flavours. Let it cool slightly before shredding.
4.For the fried spring onions, heat the oil in a pan until hot. Add the spring onions in batches, frying until crisp and golden. Remove with a slotted spoon and drain on paper towels. Reserve the flavoured oil if desired.
5.To serve, arrange the shredded pork on a plate and drizzle with extra marinade. Top with the fried spring onions, fresh spring onions, chopped peanuts, cilantro, and charred orange slices.
The pork can be cooked in a conventional oven at 150°C for 3-4 hours if you don’t have a slow cooker or Instant Pot.
SERVING SUGGESTION:
Serve with steamed rice or fresh Chinese pancakes for a complete meal.