Asian braised pork

Indulge in sticky, tender Asian braised pork meat, beautiful served with steamed rice and greens.

  • 15 mins preparation
  • 1 hr 40 mins cooking
  • Serves 6
  • Print


Asian braised pork
  • 1/4 cup hoisin sauce
  • 1/4 cup honey
  • 1/4 cup chinese cooking wine
  • 2 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 garlic cloves, peeled, sliced
  • 1 tablespoon sliced ginger
  • 3 star anise
  • 1 cinnamon stick
  • 1 kilogram pork neck, cut into 3cm cubes
  • 6 pickling onions, peeled, quartered
  • rice, to serve
  • choy sum, to serve


Asian braised pork
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced).
  • 2
    Combine hoisin sauce, honey, wine, soy sauce, fish sauce, garlic, ginger and spices in a flameproof casserole dish. Add pork and onions and stir well to coat. Cover with a tight-fitting lid.
  • 3
    Bake for 1 1/2 hours, stirring after the first hour, or until the pork is very tender. Remove lid and cook for a further 10 minutes until the sauce thickens and becomes sticky. Serve with steamed rice and blanched choy sum.


You can use pork spare ribs, cut into chunks, instead of pork neck.

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