Preparation
- Cut the pork neck lengthways into two strips.
- Mix all the marinade ingredients in a bowl, turn the meat in it and leave in a freezer bag or covered dish in the fridge for at least 3 hours, ideally overnight.
- Preheat the oven to 160 °C, line a tray with baking paper or foil and set a rack on top. Lift the meat out of the marinade, keep the marinade, and place the meat on the rack. Roast for 30 minutes.
- Meanwhile, put the remaining marinade into a pan with the extra tablespoon of honey, bring to the boil and reduce to a syrupy consistency for about 2 minutes, then take off the heat.
- Take the meat out of the oven, brush all over with the glaze, turn and roast for another 25 minutes.
- Brush again, turn, brush once more and roast for 15 minutes. If the surface darkens too quickly, cover loosely with foil.
- Brush one last time and bake for 10 minutes, until the crust is caramelised and sticky. The meat should be tender but not fall apart.
- Rest for 10 minutes, slice and serve with rice and steamed pak choi.
Drink with it
White wine · excellent match
Riesling Kabinett or Spätlese off-dry
The residual sugar matches the honey glaze, and the acidity cuts through the pork fat and softens the saltiness of the soy sauce.
Which wine pairs with food? A simple approach to choosingAged rum · excellent match
Aged rum, neat or with a single ice cube
Toffee and spice from the cask pick up the honey crust and the five-spice powder.
Drinking rum neat: how to get to know a bottlingRed wine · good match
Spätburgunder or Pinot Noir, fruity, low tannin, lightly chilled
Red fruit and soft tannins suit the sweet-salty crust without turning bitter against the soy sauce.
Dark beer · good match
Dark lager or schwarzbier
Malty roasted notes meet the caramelised crust, and the fizz clears the palate again.
Which beer goes with food? More than just pils with barbecue
Why it pairs well
Cask-aged rum with meat is unusual; the toffee and spice from the cask meet the caramelised honey crust here.