Miso-roasted pork neck

Miso-roasted pork neck.
Miso-roasted pork neck. Photo: Marcel Aucar

Try a different cut and gravy for a roast with the most. Classic roasts are always easy to fall back on, but there are other more interesting choices if you're willing to give them a go. Pork neck is a fantastic option. It's a muscle cut that is almost impossible to overcook and it's cheap. I've given it an Asian twist here, using miso and other Chinese spices.


125ml Chinese cooking wine or medium-dry sherry

80ml soy sauce

75g brown miso

4 garlic cloves, crushed

5cm piece fresh ginger, grated

1 tsp sesame oil

2 star anise

2kg pork neck

375ml water


Combine the cooking wine, soy sauce, miso, garlic, ginger, sesame oil and star anise in a medium jug.

Place the pork in a large dish and pour over half the soy mixture, turning the meat to coat it. Keep the rest of the soy mixture for the sauce.

Cover and refrigerate the pork for 3 three hours or overnight, turning the meat occasionally. When you're ready to roast, heat the oven to 180C.

Place the pork on a wire rack over a baking dish, reserving the marinade for basting, and pour the water into the base of the dish. Cover the pork tightly with foil.

Put the pork in the oven, reduce the temperature to 150C and roast for 1 hour 30 minutes. Remove the foil from the pork and roast for another hour or until the pork is tender, basting it occasionally with the reserved marinade.

Remove the pork from the oven, cover it with foil and let it stand for 20 minutes before slicing.

To make the sauce, heat the unused soy mixture in a small saucepan. Bring to the boil, reduce the heat and simmer for 1 one minute.

Serve the pork slices drizzled with the sauce.

Serving suggestions: Team the pork with the broccoli salad and roast sweet potato wedges and job done - just watch your fingers on the mandolin.