Ingredients
The following ingredients have 4 Servings
- 8 x 125g pork neck medallions
- <b>Marinade</b>
- 1 tbsp finely diced ginger
- 1 tbsp finely diced garlic
- 2 tbsp malt vinegar
- ½ cup shao hsing wine
- 1½ cup honey
- ½ cup light soy sauce
- 1 tsp sesame oil
- 1 tsp five spice powder
Instruction
- <p>1. Combine pork with marinade ingredients in a large bowl, cover and leave to marinate in refrigerator overnight.</p> <p>2. Next day, preheat oven to 190C. Remove pork from the fridge and bring to room temperature. Reserve the marinade. Place pork on a wire rack inside a roasting tin, then fill the tin with water to a depth of 4cm.</p> <p>3. Roast the pork for eight minutes, then turn the meat over and baste with generous amounts of the reserved marinade. Roast for a further eight minutes, then baste again. Turn oven to 220C and roast the pork for 8-9 minutes or until cooked. Remove pork from the oven and allow to rest in a warm place for 10 minutes. Cut into slices about 1cm thick and arrange on serving platter.</p> <p>Serve with my <a href="steamed-whole-snapper-with-black-beans-and-chilli-20190205-h1avg4" target="_blank">steamed whole snapper</a> and <a href="https://www.goodfood.com.au/recipes/kylie-kwongs-fried-rice-with-king-prawns-20190205-h1avh2" target="_blank">fried rice with king prawns</a> for a Chinese New Year feast, or build your own banquet from these <a href="https://www.goodfood.com.au/recipes/recipe-collections/lunar-new-year-lucky-88-chinese-banquet-recipes-20180214-h0w340" target="_blank">lucky 88 recipes</a>.</p>
