Asian Sauce Asian Pork Neck Stew


Asian Sauce Asian Pork Neck Stew
Course: Main Course
Servings: 4
  • 500g Deboned Pork Neck, cubed
  • 1 Tablespoon Oil
  • 400ml Boiling Water
  1. Preheat oven to 180 0 C
    Blend the contents of the sachet with the water. Stir! it up

  2. Season Neck cubes with Salt and Pepper. Add oil to saucepan and heat.

  3. 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.

  4. Reduce heat, cover and simmer for 90 minutes or until the meat is soft and tender either in oven or stove-top.

Recipe Notes

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