Ginger and Hoisin Glazed Pork
Delicious ginger and soy glazed pork, perfect for Chinese New Year celebrations.
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1 piece pork neck, approximately 1.2-1.4 kilos
1/3 cup Chang’s Hoisin Sauce
180g brown sugar
1/3 cup rice wine vinegar
4 cloves garlic, grated or crushed
1 thumb ginger, peeled and finely grated or chopped and pounded to a paste in a mortar and pestle
1 packet Chang’s Long Life Noodles – to serve
Combine glaze ingredients in a small saucepan and heat gently to dissolve sugar, stirring occasionally.
Place pork on a rack in a baking dish, and brush all over with 1/3 of the glaze.
Cook pork for one hour at 180 ̊ celsius, removing after 20-40 minutes to brush again with the glaze. Allow pork to rest, loosely covered with foil for ten minutes.
Pour boiling water over the noodles, then drain and place on an oval shaped platter.
Cut pork into thin slices, and place on top of the noodles. Drizzle any pan or resting juices over the pork to serve.
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