Asian Braised Pork Necks

Asian Braised Pork Necks
A delectable dish that tantalizes the taste buds with its rich and succulent flavors. The tender pork neck, slow-cooked in a fragrant blend of Asian spices and savory soy sauce, results in a melt-in-your-mouth experience. The dish offers a delightful balance of sweet, savory, and umami notes, leaving a lingering sensation of satisfaction with every bite. Enjoy.

Ingredients

2 lb (1 package)
Chinese broccoli, snap peas, or any combination of vegetables you like!
1 large bunch
Garlic, minced
7 cloves
Freshly grated ginger
2 Tbsp
Hoisin sauce
3 Tbsp
Sugar
2 Tbsp
Liquid aminos
2 Tbsp
Sesame oil + 1 tbsp
1 Tbsp
Kosher salt + 1 tbsp
1 Tbsp
Red pepper flakes
1 tsp
Uncooked rice (optional)
1 cup

Utensils

  • Large mixing bowl
  • Dutch oven
  • Wok

Instructions

Preheat oven to 375 degrees.

 In a large mixing bowl, combine pork necks, 1 tbsp salt, garlic, ginger, hoisin sauce, sugar, liquid aminos, chili flakes, and 1 Tbsp sesame oil. Let marinade for 1 hour in the fridge.

Transfer all contents into a large Dutch oven, cover, and braise in the oven for 2 hours. Turn pork necks over halfway through. Remove necks to a cutting board, and transfer braising liquid to a hot wok or large saute pan.

Trim veggies and add to the wok with a small dash of salt.

Remove all meat from pork necks, in small pieces. There won't be huge pieces of meat, but just bits of delicious, tender meat. Be careful, because there are lots of bones in the neck. Transfer all meat to a wok, and let saute for 5 minutes, until veggies are thoroughly cooked. Serve with rice, or by itself.

Note: Do not throw the bones away. Store them in your freezer so you can make a stock!

Recent Posts

No Bean & No Tomato Paleo Chili In The Instant Pot
No Bean & No Tomato Paleo Chili In The Instant Pot

This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.

For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).

Herb-Roasted Turkey Breast
Herb-Roasted Turkey Breast
This recipe results in a succulent turkey breast that's perfectly seasoned with parsley, rosemary, thyme, and optional sage, creating a harmonious blend of earthy and herby notes.
Turkey Internal Temperature: When is it Done?
Turkey Internal Temperature: When is it Done?
Cooking turkey to perfection! Learn when your turkey is perfectly done with our expert guide. Elevate your culinary skills and impress your guests. Read now!