Sweet & Savory Pork Neck Simmered in Soy Sauce
Deliciously Sweet and Savory Pork Neck Soy Sauce Braised Recipe
Pork neck is best grilled, but here’s a way to enjoy it as a fantastic side dish with a perfectly balanced sweet and savory soy sauce glaze. This recipe transforms the humble pork neck into a must-have on your dinner table, perfect for pairing with a bowl of rice.
Main Ingredients- Pork neck 450g
- Whole garlic cloves 4
- Olive oil 2 Tbsp
Pork Neck Marinade- Salt 1/2 tsp
- Black pepper, a pinch
- Cooking wine (like Mirin) 1 Tbsp
Sweet & Savory Sauce Ingredients- Soy sauce 3 Tbsp
- Tsuyu (or more soy sauce) 1 Tbsp
- Brown sugar 2 Tbsp
- Rice syrup (or corn syrup) 1/2 Tbsp
- Sesame oil 1 Tbsp
- Minced garlic 2/3 Tbsp
- Minced ginger 1/3 Tbsp (optional)
- Oyster sauce 0.5 Tbsp
Scallion Garnish Ingredients- Gochugaru (Korean chili flakes) 2/3 Tbsp
- Sugar 1 Tbsp
- Vinegar 1 Tbsp
- Soy sauce 1 Tbsp
- Sesame oil 1 Tbsp
- Salt 1/2 tsp
- Black pepper, a pinch
- Cooking wine (like Mirin) 1 Tbsp
Sweet & Savory Sauce Ingredients- Soy sauce 3 Tbsp
- Tsuyu (or more soy sauce) 1 Tbsp
- Brown sugar 2 Tbsp
- Rice syrup (or corn syrup) 1/2 Tbsp
- Sesame oil 1 Tbsp
- Minced garlic 2/3 Tbsp
- Minced ginger 1/3 Tbsp (optional)
- Oyster sauce 0.5 Tbsp
Scallion Garnish Ingredients- Gochugaru (Korean chili flakes) 2/3 Tbsp
- Sugar 1 Tbsp
- Vinegar 1 Tbsp
- Soy sauce 1 Tbsp
- Sesame oil 1 Tbsp
- Gochugaru (Korean chili flakes) 2/3 Tbsp
- Sugar 1 Tbsp
- Vinegar 1 Tbsp
- Soy sauce 1 Tbsp
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
First, gently press the pork neck with a paper towel to remove any excess blood. This step helps to reduce any gamey odor and tenderize the meat.
Step 2
Cut the drained pork neck into bite-sized pieces. Aim for pieces that are easy to eat in one bite. Avoid cutting them too small, as they might break apart during cooking.
Step 3
In a bowl, combine the cut pork neck with 1 Tbsp of cooking wine, 1/2 tsp of salt, and a pinch of black pepper. Gently massage the seasonings into the meat. Let it marinate for about 10 minutes to allow the flavors to penetrate the pork.
Step 4
Thinly slice the whole garlic cloves. Cut the green onions into long, thin strips (julienne). The garlic will add a fragrant aroma as it cooks, and the scallions will provide a fresh crunch and flavor contrast.
Step 5
Prepare the scallion garnish by mixing 2/3 Tbsp gochugaru, 1 Tbsp sugar, 1 Tbsp vinegar, 1 Tbsp soy sauce, and 1 Tbsp sesame oil in a small bowl. Add the julienned scallions and gently toss to coat. This garnish adds a refreshing bite and balances the richness of the braised pork.
Step 6
Now, let’s make the braising sauce. To the marinated pork neck, add 3 Tbsp soy sauce, 1 Tbsp tsuyu (if you don’t have tsuyu, add a little more soy sauce), 2 Tbsp brown sugar, 1/2 Tbsp rice syrup (or corn syrup), 1 Tbsp sesame oil, 2/3 Tbsp minced garlic, 1/3 Tbsp minced ginger (if using), and 0.5 Tbsp oyster sauce. Mix everything well to ensure the pork is evenly coated with the sauce.
Step 7
Heat 2 Tbsp of olive oil in a wide pan over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden. Be careful not to burn the garlic, as this can make it bitter. This step infuses the oil with delicious garlic flavor.
Step 8
Once the garlic is fragrant, add the marinated pork neck to the pan and stir-fry. Initially, add about 5 Tbsp of water. Cover the pan and let it simmer over medium-low heat until the pork is tender. Once the liquid has reduced slightly and the pork is coated in glaze, remove the lid. Continue to simmer, stirring occasionally, for another 5-7 minutes until the sauce has thickened to a glossy glaze. Your delicious sweet and savory pork neck is ready! Serve hot over rice or as a side dish.
