Crispy Outside, Juicy Inside! Savory Soy-Glazed Pork Neck Roast
Crispy Outside, Juicy Inside! Savory Soy-Glazed Pork Neck Roast
How to Make Delicious Soy-Glazed Pork Neck Roast
Introducing a unique pork neck roast recipe enhanced with a soy-based glaze, offering a distinct flavor profile compared to traditional boiled pork. This dish boasts a delightful crispy exterior and a wonderfully moist interior, releasing a rich, savory taste with every bite. Enjoy this special treat right at home!
Main Ingredients- 1 pack Pork Neck Roast (approx. 500g)
- 1 can Beer (350ml)
- 1/2 Onion
- 6 cloves Garlic
- 1 pack Pear Juice (100ml, optional)
Savory Soy Glaze- 3 Tbsp Soy Sauce
- 2 Tbsp Oligodang (Corn Syrup)
- 1/2 cup Mirin (or cooking wine) (100ml)
- 1 cup Water (200ml)
- 3 Tbsp Soy Sauce
- 2 Tbsp Oligodang (Corn Syrup)
- 1/2 cup Mirin (or cooking wine) (100ml)
- 1 cup Water (200ml)
Cooking Instructions
Step 1
Begin by preparing the pork neck to remove any excess blood. Soak the pork neck in cold water for about 30 minutes. Adding a can of beer to the soaking water can further help in eliminating any gamey odors. Roughly chop the onion and peel the garlic cloves. Next, prepare the soy glaze by combining 3 tablespoons of soy sauce, 2 tablespoons of oligodang, 1/2 cup of mirin, and 1 cup of water in a pan. Add the optional pear juice and mix well. (Note: The measurement for mirin and water is based on a standard paper cup).
Step 2
Place the pork neck, after draining the blood, into an air fryer for the first stage of pre-cooking. Set the temperature to 180°C (350°F) and cook for 10 minutes twice, for a total of 20 minutes. This initial cooking helps to sear the exterior and lock in the juices.
Step 3
Carefully remove the partially cooked pork neck from the air fryer and place it into the prepared soy glaze. Allow it to marinate briefly, ensuring the glaze evenly coats the meat. This step allows the pork to absorb the rich flavors of the glaze.
Step 4
Transfer the glazed pork neck, along with the glaze, into a pot or deep pan. Simmer over medium-low heat, allowing the pork to absorb the flavors of the sauce. Cook gently to ensure the pork becomes tender and flavorful.
Step 5
Once the pork has cooked for a bit, add the roughly chopped onion and whole garlic cloves to the pot. Continue to simmer, stirring occasionally. Be mindful of the heat to prevent the glaze from burning, and let the natural sweetness from the onions and garlic infuse into the sauce.
Step 6
Finally, add the oligodang to give the pork a beautiful sheen. The oligodang will coat the meat, creating a glossy finish. Continue to simmer over low heat, adjusting as needed to prevent burning, until the glaze has thickened and coats the pork beautifully.
Step 7
Return the glazed pork neck to the air fryer for a second round of cooking. If the pork is very thick, it’s recommended to slice it into pieces about 2-3 cm thick for more even cooking and a crispier exterior. Air fry at 180°C (350°F) for 5 minutes twice, for a total of 10 minutes. This will create a wonderfully crispy crust. Please be aware that cooking times and temperatures can vary depending on your air fryer model, so always monitor to prevent burning.
Step 8
To check if the pork is fully cooked, insert a skewer or fork into the thickest part. If it slides in easily with no resistance and no pink juices emerge, the pork is perfectly cooked through.
Step 9
Slice the perfectly cooked pork neck roast into bite-sized pieces and arrange them on a serving plate. Serve with the tender, caramelized onions and garlic that were simmered with the pork for an enhanced culinary experience. Enjoy the delightful combination of a crispy texture and a tender, juicy interior!
