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