Ingredients
500g pork neck

6 tbsp honey

coriander leaves, to serve

rice and steamed greens, to serve

For the marinade

4 tbsp fermented red bean curd

3 tbsp light soy sauce

5 tbsp shaoxing wine

3 tbsp yellow bean sauce

4 tbsp hoisin sauce

4 tbsp castor sugar

3 garlic cloves, minced

Method
To make marinade, whisk bean curd in a bowl until smooth, combine with all other ingredients.

Cut pork into 4cm strips.

Pour the marinade over the pork and leave to marinate for 2 hours.



Preheat oven to 240C. Place a cake rack over a baking dish with a small amount of water, remove pork from the marinate and place directly onto the rack, reserving the marinate.

Cook for 30-40 minutes, brushing with more marinade every 10 minutes, until deeply glazed.

Remove the pork from oven and allow to rest.

Heat honey and brush it over the pork strips, then leave to cool.

Place the marinade in a small saucepan over high heat, and cook until marinade thickens slightly, about 5 minutes, then drizzle over the pork.


Serve warm with coriander and rice, or alongside my stir-fried scallops with black beans.