Sweet barbecued pork to share. It's also delicious later as a cold cut, or sliced and used in stir-fries. Add any leftovers to a bowl of noodles with soy and oyster sauce.
500g pork neck
6 tbsp honey
coriander leaves, to serve
rice and steamed greens, to serve
For the marinade
4 tbsp fermented red bean curd
3 tbsp light soy sauce
5 tbsp shaoxing wine
3 tbsp yellow bean sauce
4 tbsp hoisin sauce
4 tbsp castor sugar
3 garlic cloves, minced
To make marinade, whisk bean curd in a bowl until smooth, combine with all other ingredients. Cut pork into 4cm strips. Pour the marinade over the pork and leave to marinate for 2 hours.
Preheat oven to 240C. Place a cake rack over a baking dish with a small amount of water, remove pork from the marinate and place directly onto the rack, reserving the marinate. Cook for 30-40 minutes, brushing with more marinade every 10 minutes, until deeply glazed. Remove the pork from oven and allow to rest.
Heat honey and brush it over the pork strips, then leave to cool.
Place the marinade in a small saucepan over high heat, and cook until marinade thickens slightly, about 5 minutes, then drizzle over the pork.
Serve warm with coriander and rice, or alongside my stir-fried scallops with black beans.