chilli bean pork neck

  • 1 cup (330g) chilli bean paste+
  • 4 coriander (cilantro) roots 
  • 1 x 5cm piece (50g) fresh ginger, peeled and finely grated 
  • 10 cloves garlic, peeled 
  • 2/3 cup (180ml) dark soy sauce 
  • 1 cup (250ml) Chinese cooking wine (Shaoxing) 
  • 1/3 cup (80ml) Chinese black vinegar 
  • 1 litre water 
  • 2kg rolled boneless pork neck, skin on
  1. Preheat oven to 200°C (400°F). Place the chilli bean paste, coriander, ginger, garlic, soy, cooking wine, black vinegar and water in a bowl and mix to combine. 
  2. Place the pork in a heavy-based saucepan, pour over the liquid and cover with a tight-fitting lid. Cook for 2 hours, turn the pork and cook for a further 1 hour. Remove the lid and cook for a further 30–40 minutes or until the sauce has reduced. 
  3. Serve with steamed rice and Asian greens, if desired. Serves 6.

+ Chilli bean paste is made from ground soy beans and chillies and is available from some supermarkets and Asian grocery stores.

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