This recipe for Savory Braised Pork Neck offers a deliciously tender and flavorful meal, thanks to an infusion of aromatic spices and slow-cooked goodness. Using pork neck, which becomes wonderfully tender when braised, this recipe balances savory notes of garlic, coriander, and bay leaves with a subtle sweetness from sugar, creating a rich, melt-in-your-mouth dish. Ideal for serving with roasted vegetables, mashed potatoes, or a fresh salad, this meal is perfect for family gatherings or cozy dinners at home.

Full Recipe:

Ingredients

Main Ingredients

• Pork Neck – 2 kg
• Water – 1.5 L

Seasonings and Spices

• Salt – 40 g
• Sugar – 30 g
• Bay Leaves – 3 leaves
• Star Anise – 1 star
• Allspice (Whole) – 5 peppercorns
• Black Pepper (Whole) – 10 peppercorns
• Garlic – 5-6 cloves, peeled and slightly crushed
• Coriander Seeds – 1/2 tsp

Step-by-Step Instructions

Step 1: Prepare the Meat

1. Rinse and Pat Dry: Rinse the pork neck under cool water, pat it dry with paper towels, and set aside.
2. Optional Searing: To add an extra layer of flavor, you can quickly sear the pork in a hot pan with a little oil for 2-3 minutes per side until it’s golden brown. This step is optional, as braising will still give you a deeply flavorful result.

Step 2: Prepare the Aromatic Brine

3. Combine Water and Spices: In a large pot, add the 1.5 liters of water along with the salt, sugar, bay leaves, star anise, allspice, black pepper, coriander seeds, and garlic.
4. Bring to a Simmer: Heat the pot over medium-high heat and bring the mixture to a gentle boil. Stir occasionally to ensure the salt and sugar dissolve completely. Once it boils, lower the heat and let it simmer for 5 minutes to allow the spices to infuse.

Step 3: Braise the Pork

5. Add Pork Neck to the Pot: Carefully place the pork neck into the pot, ensuring it’s mostly submerged in the seasoned liquid. If needed, add a bit more water to cover the meat.
6. Slow Cook: Reduce the heat to low, cover the pot, and let the pork braise gently for 2.5 to 3 hours. Check occasionally, ensuring the meat is always mostly submerged.
7. Test for Doneness: The pork is ready when it’s tender enough to shred easily with a fork.

Step 4: Serve the Braised Pork Neck

8. Remove and Rest: Carefully lift the pork from the pot, let it rest on a cutting board for a few minutes, and slice it or shred it as desired.
9. Strain the Broth: Optionally, strain the remaining broth to use as a flavorful dipping sauce or to pour lightly over the meat when serving.

Nutrition Facts (per serving, based on 8 servings)

• Calories: 280 kcal
• Protein: 30 g
• Fat: 16 g
• Carbohydrates: 3 g
• Fiber: 0.5 g
• Sodium: 500 mg
• Sugar: 2 g

Frequently Asked Questions (FAQs)

1. Can I use other cuts of pork for this recipe?

• Yes, pork shoulder or pork belly work well for braising too. Just be mindful that each cut may vary in cooking time, as more or less marbling affects tenderness.

2. How can I make this dish spicy?

• Add dried chili flakes or a fresh chili pepper to the broth. You can also sprinkle cayenne pepper or a dash of hot sauce over the pork before serving.

3. What sides pair best with this braised pork neck?

• Roasted vegetables, mashed potatoes, or crusty bread are all great options. For a lighter pairing, serve with a green salad or steamed greens.

4. Can I make this recipe in a slow cooker?

• Absolutely! Prepare the broth as directed, then add everything to the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours.

Tips for Making Perfect Braised Pork Neck

• Choose Fresh Pork: Look for pork with a good balance of meat and fat. The fat helps keep the pork tender during braising.
• Simmer, Don’t Boil: Maintain a low, gentle simmer to prevent the meat from becoming tough. High heat can cause the meat fibers to tighten and dry out.
• Optional Browning: Searing the meat beforehand adds depth to the flavor but isn’t essential. You can skip this step if you’re short on time.
• Infuse Extra Flavor: For added aroma, add a sprig of thyme or rosemary to the pot. Citrus zest (lemon or orange) can also add a unique freshness.

Storage Tips

• Refrigeration: Store leftover pork in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This dish freezes well. Portion the pork into airtight containers or freezer bags, label them, and store in the freezer for up to 3 months.
• Reheating: To reheat, place the pork in a pan with a bit of the reserved broth. Cover and heat on low until warmed through.

Conclusion

This Savory Braised Pork Neck is an effortlessly comforting dish that celebrates simplicity and flavor. Whether served with hearty sides for a winter meal or alongside a fresh salad for a lighter dinner, this dish showcases the versatility and depth of flavor that can be achieved with slow braising. The infusion of spices and tenderness of the meat is sure to make this recipe a go-to favorite for family meals and gatherings alike. Enjoy the rich aroma, the tender meat, and the satisfaction of a homemade meal prepared with care.