Serves:4
Preparation time:1+ hours
Difficulty:Easy
Ingredients:
- 1 piece pork neck, approximately 1.2-1.4 kilos
Glaze:
- 1/3 cup Chang’s Hoisin Sauce
- 180g brown sugar
- 1/3 cup rice wine vinegar
- 4 cloves garlic, grated or crushed
- 1 thumb ginger, peeled and finely grated or chopped and pounded to a paste in a mortar and pestle
- 1 packet Chang’s Long Life Noodles – to serve
Method:
- Combine glaze ingredients in a small saucepan and heat gently to dissolve sugar, stirring occasionally.
- Place pork on a rack in a baking dish, and brush all over with 1/3 of the glaze.
- Cook pork for one hour at 180 ̊ celsius, removing after 20-40 minutes to brush again with the glaze. Allow pork to rest, loosely covered with foil for ten minutes.
- Pour boiling water over the noodles, then drain and place on an oval shaped platter.
- Cut pork into thin slices, and place on top of the noodles. Drizzle any pan or resting juices over the pork to serve.
