500g scotch (pork neck)
1 bunch coriander roots, washed and lightly crushed (keep leaves for garnishing)
4 cloves garlic
1 large knob ginger, sliced
4 star anise
½ cup hoisin sauce
1 cup Shaoxing (Chinese cooking wine) or sherry
½ cup char siu sauce
salt, to taste
Rolls, soft white
Deep fried shallots
Toasted sesame seeds
Secure the pork neck with kitchen string. Place the coriander, star anise, garlic and ginger in a non-metallic dish and top with the pork neck. Place the hoisin, Shaoxing, char siu sauce and a little salt (optional) in a bowl and stir to combine. Pour over the pork and marinate in the fridge for 1 hour.
Preheat oven to 160°C. Place a wire rack in the base of a baking dish. Place the coriander, garlic and ginger from the marinade on the rack and top with the pork. Roast, for 30-40 minutes or until sticky, caramelised and cooked through.
Slice to serve and place in rolls with garnish ingredients.