Name: Roasted pork neck with cherries
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 2 teaspoon sichuan peppercorns; 2 teaspoon sea salt; 700 gram (1½-pound) pork neck; 1 tablespoon olive oil; 2 clove garlic, sliced thinly; 2 cinnamon sticks; 2 star anise; 5 centimetre (2-inch) piece fresh ginger (25g), sliced thinly; 1/4 cup (60ml) plum sauce; 3/4 cup (180ml) oyster sauce; 1/4 cup (60ml) light soy sauce; 3/4 cup (180ml) rice wine vinegar; 1 cup (250ml) water; 1 cup (250ml) water, extra; 400 gram (12½ ounces) canned seeded black cherries in syrup

Ingredients

2 teaspoon sichuan peppercorns

2 teaspoon sea salt

700 gram (1½-pound) pork neck

1 tablespoon olive oil

2 clove garlic, sliced thinly

2 cinnamon sticks

2 star anise

5 centimetre (2-inch) piece fresh ginger (25g), sliced thinly

1/4 cup (60ml) plum sauce

3/4 cup (180ml) oyster sauce

1/4 cup (60ml) light soy sauce

3/4 cup (180ml) rice wine vinegar

1 cup (250ml) water

1 cup (250ml) water, extra

400 gram (12½ ounces) canned seeded black cherries in syrup

Method

1.Combine peppercorns and salt in mortar and pestle, grind until coarse. Score pork skin in diagonal pattern, rub skin with oil then pepper mixture.

2.Combine garlic, cinnamon, star anise, ginger, sauces, vinegar and the water in medium bowl. Add pork, ensuring rind is not submerged. Cover, refrigerate 3 hours.

3.Preheat oven to 220°C (200°C fan forced).

4.Drain pork, reserve marinade. Place pork on oiled wire rack in medium shallow baking dish. Pour 1 cup reserved marinade into dish. Roast, uncovered, 20 minutes.

5.Reduce oven to 200°C (180°C fan forced). Add the extra water to dish, roast, uncovered, about 40 minutes or until pork is cooked.

6.Add cherries and syrup to dish, roast, uncovered, 5 minutes. Remove pork from dish, cover; stand 10 minutes before slicing. Skim and discard fat from sauce.

7.Serve pork with cherries and sauce.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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