Asian Sauce Asian Pork Neck Stew
- 500g Deboned Pork Neck, cubed
- 1 Tablespoon Oil
- 400ml Boiling Water
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Preheat oven to 180 0 C
Blend the contents of the sachet with the water. Stir! it up -
Season Neck cubes with Salt and Pepper. Add oil to saucepan and heat.
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ADD Pork to hot saucepan, turning the meat regularly until brown all over 5. ADD hydrated sauce to Pork. Bring briefly to boil. Stirring constantly.
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Reduce heat, cover and simmer for 90 minutes or until the meat is soft and tender either in oven or stove-top.
Serve with Basmati Rice and Fresh Bok Choy, Spring Onions and Cabbage.
CHEF’S TIP: IF PRESSED FOR TIME, pork will be ready after 15 minutes simmering, but flavour develops over time