Glazed pork neck with sweet potato pastries and mandarin sauce

Preparation info
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By Christine Manfield

Published 1999

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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.