Glazed pork neck with sweet potato pastries and mandarin sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Christine Manfield

Published 1999

  • About

This sublime pork preparation has become a constant on our Paramount menu because of its explosive flavours and refined elegance. Sweet-and-sour pork never tasted this good! I refer you to the recipe for Deep-fried Sweet Potato Pastries Stuffed with Prawn, Crab and Water Chestnuts with Sweet Chilli Sauce for the delicious pastries that accompany the pork in this dish.

Ingredients

Method