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Oven Braised Pork Neck with Stir Fried Asian Greens


  • 1.2kg pork neck, tied at 2cm intervals with kitchen string (your butcher will do this for you)
  • 1 kg chuck steak, cut into 4 cm cubes
  • 1/2 teaspoon five spice powder
  • 2 tablespoons (40mL) vegetable oil
  • 1 cup (250mL) Kikkoman Naturally Brewed Soy Sauce
  • 1/3 cup (90g) palm sugar, chopped
  • 1 cup Chinese rice wine
  • 5cm piece ginger, sliced
  • 2 cinnamon sticks
  • 2 star anise
  • 4 cloves garlic, crushed
  • 1 cup water
  • 2 extra tablespoons (40mL) vegetable oil
  • 2 bunches baby bok choy, leaves separated
  • 2 bunches choy sum, trimmed
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve

Kikkoman sauce used in this recipe

2hrs 20min
Cook time
Prep time

Oven Braised Pork Neck with Stir Fried Asian Greens


  1. Pre-heat oven to 160 deg. C.
  2. 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.
  3. 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.
  4. Cover, and place in oven. Cook for 2- 2 1/4 hours or until tender, turning occasionally.
  5. Remove pork from pan, rest in a warm place for about 10 minutes, reserving cooking liquid.
  6. 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. 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.
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