Red Braised Pork Neck Recipe

On a typical Sunday I will cook up some pork neck for the week ahead and use in a multiple of dished from Thai inspired salads, to delcious pork rolls for lunch and a crowd favourite: wrapped in pancakes with an Asian herb salad and Hoisin Sauce.

The pork remains succulent and moist and is perfect for thinly slicing and twice cooking by frying until slightly crispy!

To make a delicious sauce using the red-braising liquid simply add a few table spoons of honey to two ladels of the braising liquid and simmer until reduced, thick and syrupy.

1. Combine all ingredients, excluding pork in a pressure cooker or large pot and bring to the boil, then simmer for 20mins.

2. In a hot pan sear pork on all sides until golden brwown.

3. Add to pressure cooker, bring to pressure and cook on low heat for 25mins. If using pot, cook for approximately 45 minutes at a gentle simmer.

4. Pork should be a moist and slightly pink.

I will provided some additional recipes that use the pork:

Thai Prawn and Pork Neck Salad (see under my other recipes)