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Caramel Pork Neck with Miso, Rice Syrup and Ginger

Recipe By: Kylie Kwong

INGREDIENTS

8 x 125g pork neck medallions

Marinade

1 tablespoon finely diced ginger

1 tablespoon finely diced garlic

2 tablespoons Spiral Organic Brown Rice Vinegar

1/2 cup Shao Hsing wine

2 tablespoon Spiral Organic Genmai Miso

1 ½ cup Spiral Organic Rice Syrup

½ cup Spiral Organic Tamari

1 teaspoon Spiral Organic Toasted Sesame Oil

METHOD

Combine pork with marinade ingredients in a large bowl, cover and leave to marinate in refrigerator overnight.

Next day, preheat oven to moderate (190°C). Remove pork from the bowl and bring to room temperature. Reserve the marinade. Place pork on a wire rack inside a roasting tin, then fill the tin with water to a depth of 4cm.

Roast the pork for 8 minutes, then turn the meat over and baste with generous amounts of the reserved marinade. Roast for a further 8 minutes, then baste again. Turn oven to hot (220°C) and roast the pork for 8- 9 minutes or until cooked. Remove pork from the oven and allow to rest in a warm place for 10 minutes. Cut into slices about 1 cm thick and arrange on serving platter.

SPIRAL FOODS