Comments on: Red Braised Pork Neck

By: Jane Maroney

Jane Maroney — Sat, 01 Jul 2017 03:14:27 +0000

Love this recipe. Very tender and delicious. Have used the pork in salads and Vietnamese rolls also.

By: ANNA LINHART

ANNA LINHART — Sat, 30 Mar 2013 11:00:44 +0000

Stuart it is delicious

By: Myles Talman

Myles Talman — Fri, 18 Jan 2013 09:32:12 +0000

Divine, I love it. So do the kiddies.

By: Bronwyn Stokes

Bronwyn Stokes — Mon, 31 Dec 2012 08:40:52 +0000

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: Anthony Fischbeck

Anthony Fischbeck — Tue, 06 Nov 2012 07:01:58 +0000

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: Peta Warren

Peta Warren — Wed, 24 Oct 2012 23:34:58 +0000

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: Kate's Food Ink.

Kate's Food Ink. — Fri, 19 Oct 2012 12:18:59 +0000

Fantastic.. Love this!!

By: Helen Burg

Helen Burg — Tue, 16 Oct 2012 10:35:05 +0000

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!