Summary

Ingredients

• 1 kg pork neck
• 2 tablespoon oil, neutral
• 1 tablespoon sesame oil, (dark, Asian)
• 1 medium onion (s), roughly chopped
• 3 cloves garlic, roughly chopped
• 3 cm ginger root, peeled and diced
• 1 stick celery, diced
• 1 carrot (s), peeled and diced
• 2 slices orange (s), organic (with peel)
• 3 chilli pepper (s), dried and pitted
• 0.5 stick ½ cinnamon
• 3 clove (s)
• 1 teaspoon allspice, whole
• 1 teaspoon peppercorns, Szechuan
• 1 teaspoon coriander
• 2 piece (s) star anise
• 0.5 teaspoon ½ salt
• 2 tablespoon palm sugar or brown sugar
• 200 ml broth, (approx.)
• 125 ml soy sauce
• 125 ml sake, (alternatively dry sherry)
• 2 spring onions, to serve
• 2 teaspoons, heaped cornstarch, to thicken the sauce

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Instructions

1. In a saucepan that fits as closely as possible, first brown the meat in hot oil on all sides, remove it and set it aside.
2. Roast the onion, celery, carrot, garlic and ginger in the frying fat. Add the orange slices and remaining spices. Put the meat back in the saucepan, pour the liquids over it and finally fill up with enough stock (or water) to cover two-thirds of the roast. Add sugar and slowly bring to a boil. Put the lid on and let the meat stand in the oven at 140 degrees Celsius top and bottom heat for about 2 hours.
3. Turn the meat once halfway through.
4. Take out the roast and cut into thin slices. Pour the cooking stock through a sieve, then remove approx. 100 ml and whisk with the cornstarch. Bring the cooking stock to the boil, add the starch, stir and simmer for approx. 3 minutes. Pour the sauce over the meat slices and sprinkle with spring onion rings.
5. Side dish: rice and vegetables (or dumplings, if it doesn`t have to stay completely Asian).