Glazed pork neck with sweet potato pastries and mandarin sauce

Name: Glazed pork neck with sweet potato pastries and mandarin sauce
Ingredients: ½ teaspoon freshly ground black pepper; ½ teaspoon sea salt; 600 g sweet potato, peeled and sliced; 50 g unsalted butter; 2 large red chillies, cut into julienne; 3 teaspoons mandarin zest, blanched; 300 ml Sweet-and-sour Dressing; 1 quantity Mandarin Sauce; 12 Deep-fried Sweet Potato Pastries; 2 litres Chinese Master Stock; 2 x 600 g pork necks (from suckling pigs); water

Preparation info

Difficulty
Complex

Appears in

Spice

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

Main course

Ingredients

Method