Braised Pork Neck and Heirloom Pickles

by Yu Sasaki

Honey glazed pork, Grilled pickled pork loin & pulled pork neck salad at Restaurant Atelier in Sydney, Australia.




You'll need

  • 10g salt
  • 1 bayleaf
  • 100g rice vinegar
  • 800g pork neck
  • 200g mirin
  • 200g sake
  • 300g dark soy sauce
  • 80g Japanese Black Sugar
  • 20g ginger
  • 1 cinammon Stick
  • rice oil
  • 100g apple syrup
  • 200g water

Here's how

  1. Finely slice heirloom vegetables. You can use a mandolin if you have one. Add all liquid into a pot and bring to the boil and cool. Add finely sliced heirloom veg and leave for 2 hours.
  2. Brown the pork neck in a heavy pot or pressure cooker then add the other ingredients. Cook in the pressure cook for 1 hour or in the pot for 4 hours or unit the meat is tender. Remove pork neck and rest. Strain and reduce the remaining liquid to desired consistency.
  3. Slice pork neck into 2cm thick portions. Plate with pickled veg, a dollop of seeded mustard and a drizzle of reduced braising liquid.

About the Author

Yu Sasaki

Shy, quiet but with an energy about him, Yu tells Matty and I about the plates he is serving on. His father made them! They come all the way from Yu's hometown on Honshu in Japan. A small town where his father create wooden and ceramic dishes with the same care that Yu creates cookies with...... Read Full Bio

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