Ingredients
Marinade
- ¼ cup (45 g/l½ oz) soft brown sugar
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons sweet sherry
- 2 cloves garlic, crushed
- ½ teaspoon grated fresh ginger
- 2 tablespoons brown vinegar
- ½ teaspoon Chinese five-spice powder
- powdered red food colouring
- 1.5 kg (3 lb) pork neck
Method
1. To make the marinade, combine the brown sugar, honey, soy sauce, hoisin sauce, sherry, garlic, ginger, vinegar and five-spice powder in a glass or non-plastic bowl, and mix well. Add a small amount of the red food colouring to the marinade to change the colour to a deep red.
2. Add the pork neck to the marinade and, using tongs, coat with the marinade. Cover with plastic wrap and refrigerate for several hours or overnight, turning occasionally.
3. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Cover the base of a baking tray with baking paper. Using a pair of tongs, remove the pork from the marinade, reserving the marinade, and place it on a rack in the baking tray. Roast for about 1¼ hours, or until the juices run clear when the pork is pierced with a skewer. Brush the pork frequently with the reserved marinade, and turn over occasionally.
4. Allow the pork to stand for 5 minutes before cutting it into slices. Delicious served with steamed rice and Chinese vegetables.
