Savory & Sweet Marinated Pork Neck Grill: A Flavorful Special Recipe
Deliciously Enjoyed Marinated Pork Neck
Introducing a special recipe for delicious marinated pork neck, utilizing the tender cut. While pork neck is naturally lean and flavorful on its own, when marinated in a sweet and savory sauce, its taste is amplified. The addition of spicy Cheongyang peppers, aromatic garlic stems, and chewy mushrooms makes this dish a perfect main course or a delightful accompaniment to drinks. Enjoy this easy-to-make, yet impressive, marinated pork neck dish at home!
Main Ingredients- Pork neck 500g
- Cheongyang pepper 1
- King oyster mushroom 1
- Garlic chives 1 handful (optional)
- Scallions, a small amount
- Cooking wine (Mirin or Cheongju) 2 Tbsp
Savory & Sweet Marinade- Soy sauce 3 Tbsp
- Oyster sauce 1 Tbsp
- Sugar 2 Tbsp
- Corn syrup (or rice syrup) 2 Tbsp
- Ginger syrup 2 Tbsp (or plum syrup 2 Tbsp)
- Minced garlic 1 Tbsp
- Black pepper, a pinch
- Soy sauce 3 Tbsp
- Oyster sauce 1 Tbsp
- Sugar 2 Tbsp
- Corn syrup (or rice syrup) 2 Tbsp
- Ginger syrup 2 Tbsp (or plum syrup 2 Tbsp)
- Minced garlic 1 Tbsp
- Black pepper, a pinch
Cooking Instructions
Step 1
Gently pat the pork neck dry with paper towels to remove any excess blood. This helps to reduce any gamey odor.
Step 2
Score the pork neck. Make cuts about 1cm apart, about 2-3mm deep, being careful not to cut all the way through. Scoring helps the marinade penetrate better and prevents the meat from shrinking too much during cooking. You can skip this step if it feels too difficult.
Step 3
Place the scored pork neck in a bowl and pour the cooking wine (2 Tbsp) over it. Toss to coat evenly. Cooking wine helps to tenderize the meat and remove any unwanted odors. Let it marinate while you prepare the sauce.
Step 4
In a separate bowl, combine all the marinade ingredients: soy sauce (3 Tbsp), oyster sauce (1 Tbsp), sugar (2 Tbsp), corn syrup (2 Tbsp), ginger syrup (2 Tbsp), minced garlic (1 Tbsp), and a pinch of black pepper. Mix well to create the marinade. Finely mince one Cheongyang pepper and add it to the marinade. The addition of Cheongyang pepper provides a pleasant spicy kick that balances the richness.
Step 5
Pour the prepared marinade over the pork neck that has been marinating in cooking wine.
Step 6
Gently massage the marinade into the meat with your hands, ensuring it coats every piece evenly. While the meat is marinating, prepare the accompanying vegetables. Slice the king oyster mushrooms in half lengthwise, then into 0.5cm thick pieces. Finely chop the scallions. If using garlic chives, cut them into 2-3cm lengths. If you don’t have garlic chives, you can omit them or use thinly sliced garlic cloves instead.
Step 7
Lightly grease a heated pan with a small amount of oil. Place the marinated pork neck in the pan and cook over medium or medium-low heat. Be mindful of the heat to prevent the marinade from burning. Once the pork is about 80% cooked, add the prepared king oyster mushrooms, garlic chives (or sliced garlic), and continue to cook. When the pork is fully cooked, cut it into bite-sized pieces (about 3-4cm).
Step 8
Arrange the well-cooked marinated pork neck and grilled vegetables attractively on a serving plate. Garnish with the chopped scallions. Feel free to use any type of mushroom you prefer or have on hand for a delicious and varied dish.
