Asian Beer-Braised Pork Neck Tacos
1 kg pork neck, roughly diced
4 pork rashers, sliced
2 Tbsp ( 30 ml) Chinese Five Spice
2 cloves garlic, roughly chopped
knob ginger, roughly chopped
1 large red chilli, chopped
2 Tbsp (30 ml) Butter
⅓ C ( 80 ml) Soy sauce
1 bottle (440 ml) Golden Ale
splash of oil for frying
salt and pepper to taste
Tacos
10- 12 Tacos (we like Santa Anna’s)
small bag of mixed sprouts
small red cabbage, finely sliced
2 spring onions, finely sliced
Hoisin sauce
small tin (200 ml) coconut cream
1 Tbsp (15 ml) wasabi
shredded pickled ginger
handful of coriander (chopped)
1 fresh lime
Type of dish
Oven bakes
Entree's
Mains
Snacks
Occasion, extravagance & level of difficulty
Fast cooking
Sophisticated
Luxury
special occassions
Simple recipes
Cooking appliance
Oven
Combination Steam oven
Induction Hob
Microwave combination oven
Bread, cakes and pastries
Basic recipes
Hearty Food
Flavour
Savoury
Type of ingredient
Meat
Meat: Pork
Vegetables
Recipe for
6 People
Temperate range
Warm
PreparationRub the pork with the Chinese Five Spice. In hot pan heat a little oil and fry the pieces in batches until golden on the outside.
Toss the pork pieces into an oven dish. Deglaze the pan with the butter, and add the chilli, garlic, and ginger once the butter has melted.
Pour the butter and ingredients into the oven dish with the pork. Add the Soy sauce and beer, and mix it. Add a little water to make sure the pork is just covered.
Place the dish into the oven at 160 ºC for 2.5 hrs. Remove and allow to cool slightly.
Coconut Wasabi Cream
Open the tin of coconut cream and allow to stand in the fridge overnight.
The next day, stir in the wasabi paste.
Taco Assembly
Heat the corn tacos quickly in a dry frying pan. Build your masterpiece on a bed of slaw and sprouts, topped with the pork meat.
Pour over a little coconut-wasabi cream and Hoisin sauce, and top with some spring onions, coriander, pickled ginger and a squeeze of fresh lime.
Cooking time: 2.5 hrs (and overnight for the coconut-wasabi cream)
Toss the pork pieces into an oven dish. Deglaze the pan with the butter, and add the chilli, garlic, and ginger once the butter has melted.
Pour the butter and ingredients into the oven dish with the pork. Add the Soy sauce and beer, and mix it. Add a little water to make sure the pork is just covered.
Place the dish into the oven at 160 ºC for 2.5 hrs. Remove and allow to cool slightly.
Coconut Wasabi Cream
Open the tin of coconut cream and allow to stand in the fridge overnight.
The next day, stir in the wasabi paste.
Taco Assembly
Heat the corn tacos quickly in a dry frying pan. Build your masterpiece on a bed of slaw and sprouts, topped with the pork meat.
Pour over a little coconut-wasabi cream and Hoisin sauce, and top with some spring onions, coriander, pickled ginger and a squeeze of fresh lime.
Cooking time: 2.5 hrs (and overnight for the coconut-wasabi cream)