•  1.25kg pork neck
•  3 coriander (cilantro) roots, washed and lightly crushed
•  4 star anise
•  4 cloves garlic
•  20g ginger, sliced
•  ¼ cup (60ml) hoisin sauce
•  1 cup (250ml) Shaoxing (Chinese cooking wine)
•  ¼ cup (60ml) char siu sauce*

Preheat oven to 180°C (355°F). Secure the pork neck with kitchen string. Place the coriander, star anise, garlic and ginger in a non-metallic dish and top with the pork neck.

Place the hoisin, Shaoxing and char siu sauce in a bowl and stir to combine. Pour over the pork and marinate in the fridge for 1 hour.Place a wire rack in the base of a baking dish. Place the coriander, garlic and ginger from the marinade on the rack and top with the pork. Roast, for 1½ hours or until sticky, caramelised and cooked through. Slice to serve. Serves 10−12.

* A sauce used commonly in Cantonese cuisine to flavour pork and made from sugar or honey, Chinese five-spice, red food colouring, soy sauce and sherry or rice wine. It’s available from the Asian section of supermarkets or Asian grocers.