Sticky Asian Pork Neck - cooking recipe

Ingredients

3 1/2 lbs pork necks, whole piece
50 g fresh ginger, sliced
4 garlic cloves, peeled
1 long red fresh chili pepper, halved
4 star anise
1/2 cup brown sugar
1 cup shaoxing wine (Chinese cooking wine)
1/2 cup oyster sauce
1 teaspoon Chinese five spice powder

Preparation

Preheat oven to 180degC (355F).
Place the pork, ginger, garlic, chilli and star anise in a deep, heavy based pan with a lid.
Place the sugar, Shaoxing, oyster sauce and five spice in a bowl and stir until the sugar has dissolved.
Pour over the pork and cover with a tight fitting lid.
Cook for two hours, turning halfway through.
Increase the heat to 200degC (390F) and cook for a further 30 minutes or until the pork is sticky and tender.