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

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.