Lacquered Pork Neck with Colorful Vegetables and Plum Sauce

Summary

Ingredients

• 1 ½ kg pork neck, cut into two thick slices 750 g each
• 6 clove (s) garlic
• 2 medium onion (s)
• 30 g iner, fresh
• 400 ml chicken broth
• 8 tablespoon rice wine
• 10 tablespoon soy sauce, dark
• 2 tablespoon sugar
• 2 star anise, whole
• 4 tablespoon maltose, alternatively honey

For the vegetables:

• 2 medium carrot (s)
• 1 red pepper (s), peeled
• 1 bell pepper (s), yellow, peeled
• 1 leek
• 1 medium zucchini
• 50 g mushrooms (Shiitake), as fresh as possible, alternatively dried and soaked
• 1 can bamboo shoot (s)
• 3 spring onion (s)
• 2 tablespoons oil
• 1 teaspoon garlic, chopped
• 1 teaspoon ginger, chopped
• 4 stalks coriander green
• 2 tablespoon soy sauce, light
• 1 tablespoon rice wine
• 3 tablespoon vegetable broth
• 1 teaspoon sesame oil, dark
• 0.5 teaspoon ½ coriander
• 0.5 teaspoon ½ cumin
• salt and pepper

For the sauce: (plum sauce)

• 1 chilli pepper (s), red
• 50 g iner root, rated
• 1 small clove garlic
• 450 g plum jam, not seasoned
• 3 teaspoons, leveled five-spice powder, (five-spice powder, Asian shop)
• 100 ml soy sauce, light
• 100 ml poultry stock
• 1 teaspoon red wine vinegar
• salt and pepper

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Instructions

1. Halve the pork neck lengthways, then score the top and bottom of the meat in a cross shape. Peel and slice the ginger and garlic. Peel the onions and cut into strips. Mix the chicken broth with rice wine, soy sauce and sugar and bring to the boil with the onion strips, ginger, garlic and star anise. Let cool down. Let the meat marinate overnight.
2. Remove the meat from the marinade and drain. Line a baking sheet with aluminum foil and place the meat on top.
3. Cook in a preheated oven at 150 ° C for approx. 2-2.5 hours, turning the meat several times. About 30 minutes before the end of the cooking time, place the meat on a sheet of baking paper and brush with the maltose. Put it back in the oven. Turn on the grill about 5 minutes before the end, so that a nice crust is created.
4. For the colorful vegetables: Wash, quarter, core, peel the peppers and cut into strips. Cut the carrots and zucchini as well as the leek into fine strips. Cut out the hard stalks of the shiitake mushrooms, then cut into strips (alternative: soak the dried mushrooms in boiling water for 30 minutes, then squeeze out and cut off the stems here too). Put the bamboo in a colander and wash it off thoroughly. Clean the spring onions and cut into rings.
5. Heat the oil in a wok and lightly fry the chopped ginger and garlic. Then gradually add the vegetables and fry them, adding a little salt and pepper. Deglaze with soy sauce, vegetable stock and rice wine and season with coriander and cumin. The vegetables should still have bite. Finally, pour some sesame oil over it and decorate with the torn coriander leaves.
6. For the plum sauce: Halve the chilli pepper, remove the core and finely chop it. Peel and finely chop the ginger and garlic. Mix all ingredients thoroughly in a bowl. Season to taste with salt and pepper. Let the sauce steep a little at room temperature and then serve with the meat (keeps closed in the refrigerator for 2 days).
7. Cut the meat into thin slices and serve on colorful vegetables with a dollop of plum sauce.

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