Prep:  20 minutes
Cook:  2 hours approximately
Serves:  4
Average: 2.4 (8 votes)
Recipe by: Kikkoman
Place thinly sliced port on top of rice and vegetables onto individual serving plates. Create a cookbook with Kikkoman recipes.

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Oven Braised Pork Neck with Stir Fried Asian Greens
Oven Braised Pork Neck with Stir Fried Asian Greens
Oven Braised Pork Neck with Stir Fried Asian Greens
  1. Pre-heat oven to 160°C. Rub five spice powder over pork. Heat vegetable oil in a large non-stick fry pan and brown pork all over. Then place the pork in an oven-proof casserole dish
  2. Combine Kikkoman soy sauce, palm sugar, rice wine, ginger, cinnamon sticks, star anise, garlic and water in a separate saucepan. Bring to the boil then pour over pork
  3. Cover, and place in oven. Cook for 2 - 2 1/4 hours or until tender, turning occasionally
  4. Remove pork from pan, rest in a warm place for about 10 minutes, reserving cooking liquid
  5. Meanwhile, in a large wok, heat the remaining 2 tablespoons vegetable oil, add vegetables and stir fry over high heat until just beginning to wilt
  6. Add 1/2 cup of pork cooking liquid and stir until heated through
  7. To serve, spoon rice onto individual serving plates, place vegetables on rice, then top with thinly sliced pork. Spoon vegetable juices over top.
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