Red Braised Pork Neck

  • Red Braised Pork Neck
Ranked: 228th

Rated 4.67 out of 5 based on 9 votes


  • 1 kg pork neck (trussed)
  • 4 L water
  • 2 cups shao hsing
  • 3 cups light soy
  • 100 g ginger (sliced)
  • 6 x spring onions
  • 5 x star anise
  • 8 cloves garlic
  • 2 x cinnamon quills
  • 1 cup brown sugar


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)

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  • I tried this one tonight. It is absolutely delicious! The meat was so tender. I have never cooked with pork neck before…but i think it might be a new favourite!


    by Helen Burg on 16/10/2012, 20:35
    Helen Burg
  • Fantastic.. Love this!!


    by Kate's Food Ink. on 19/10/2012, 22:18
    Kate's Food Ink.
  • YUMMY! I adore traditional Asian flavours, and the simplicity of a succulent, sweet and mildly spiced meat dish rocks my world!
    Advice: Use the mandolin guard, every time – I took a 1.5mm slice off the side of my thumb!


    by Peta Warren on 25/10/2012, 09:34
    Peta Warren
  • Red braised pork is one of my favourite things. I made it with pork hock at my restaurant and never took it of the menu. If you reduce the stock at the end it makes a great glaze. Can I suggest using yellow rock, it’s a chinese sugar that give just the right amount of sweetness and dark soy for a more authentic colour? I also liked to serve it with my own chilli jam that was more of a thick chilli chutney. Either way, great recipe.Good luck.


    by Anthony Fischbeck on 06/11/2012, 17:01
    Anthony Fischbeck
  • Wow … an amazing dish. Everyone said it was delicious. I took Anthony’s advice and used the dark soy, and yellow rock in the glaze. This will definitely be one I cook regularly.


    by Bronwyn Stokes on 31/12/2012, 18:40
    Bronwyn Stokes
  • Divine, I love it. So do the kiddies.


    by Myles Talman on 18/01/2013, 19:32
    Myles Talman
  • Stuart it is delicious


    by ANNA LINHART on 30/03/2013, 21:00
  • Love this recipe. Very tender and delicious. Have used the pork in salads and Vietnamese rolls also.


    by Jane Maroney on 01/07/2017, 13:14
    Jane Maroney