Guide To Serve Pork Neck Recipe Asian Simple

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Craving a delicious and satisfying Asian-inspired dish? Look no further than this fantastic pork neck roast recipe! This recipe utilizes readily available ingredients and delivers a symphony of savory, sweet, and slightly spicy flavors.

The beauty of this dish lies in its simplicity. Pork neck is a flavorful cut of meat that becomes incredibly tender when slow-roasted. The marinade, infused with Asian-inspired ingredients like soy sauce, ginger, and garlic, infuses the pork with incredible depth of flavor.

Char siu pork neck recipe
Char siu pork neck recipe

This recipe is perfect for a weeknight meal or a casual weekend gathering. Serve it with steamed rice, roasted vegetables, or a bed of flavorful noodles for a complete and satisfying experience.


2-3 lb boneless pork neck roast (skin on, if desired)

  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha (adjust for desired spice level)
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon five-spice powder (optional)
  • Salt, to taste

  • Instructions:

    1. Prepare the marinade: In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, sriracha, black pepper, and five-spice powder (if using).

    2. Marinate the pork: Place the pork neck roast in the marinade, ensuring it’s fully coated. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, for maximum flavor absorption.

    3. Preheat the oven: Preheat your oven to 325°F (165°C).

    4. Roast the pork: Transfer the marinated pork neck roast (including leftover marinade) to a roasting pan. If using skin-on pork, score the skin with a sharp knife to allow for even crisping. Cover the pan loosely with aluminum foil.

    5. Slow roast: Roast the pork neck for 2-2.5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare, or 160°F (71°C) for well-done. Baste the pork occasionally with the pan juices throughout roasting.

    6. Crisp the skin (optional): If using skin-on pork, remove the foil in the last 30 minutes of roasting to allow the skin to crisp up. Increase the oven temperature to 400°F (200°C) for this step.

    7. Rest and serve: Once cooked through, remove the pork from the oven and transfer it to a cutting board. Tent with foil and let it rest for 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

    8. Slice and enjoy: Slice the rested pork neck roast against the grain and serve it with your favorite sides.

    Nutrition Facts (per serving, approximate):

    Calories: 450

  • Fat: 30g
  • Saturated Fat: 10g
  • Cholesterol: 120mg
  • Sodium: 800mg (depending on sodium content of soy sauce)
  • Carbohydrates: 15g
  • Sugar: 10g
  • Protein: 40g

  • Note: These nutrition facts are estimates based on typical ingredients. Actual values may vary depending on the specific ingredients used and their portion sizes.


    This Asian-style pork neck roast is a fantastic dish that is both easy to prepare and bursting with flavor. The slow-roasting process ensures a tender and juicy result, while the marinade adds a delightful symphony of sweet, savory, and slightly spicy notes.

    This recipe is a perfect solution for busy weeknights or casual weekend gatherings. Feel free to adjust the spice level to your preference, and experiment with different side dishes to create a complete and satisfying meal.

    Frequently Asked Questions (FAQs)

    1. Can I use a different cut of pork?

    While pork neck is ideal for this recipe due to its marbled fat content and affordability, you can substitute it with other cuts like boneless pork shoulder or Boston butt. However, these cuts may require slightly longer cooking times to achieve the desired tenderness.

    2. Do I need to marinate the pork?