Braised Pork with Water Chestnuts

Salty and sweet can balance each other in the most delicious ways -

 whether in Chinese braised pork or salted caramel custards.

braised pork with water chestnuts

serves 4-6 

1/2 cup oyster sauce

1/4 cup grated palm sugar

1 long red chilli, sliced into rounds

290g can water chestnuts, drained and quartered

1kg pork neck

sea salt and freshly ground black pepper

steamed rice and Asian greens, to serve

Preheat the oven to 160°C.

Place the oyster sauce, palm sugar, chilli, water chestnuts 

and 500ml water in a medium saucepan.

 Bring to the boil over a high heat then reduce to medium-low 

to simmer until the sugar has dissolved. 

Place the pork neck into a deep casserole dish just large

 enough to hold the piece of pork, and pour the oyster

 sauce mixture over the meat. Cover with foil and cook 

for 2-3 hours, turning every half hour (you may need to add

 extra water if the liquid reduces too much). Remove foil and

cook for a further 20-30 minutes, or until the meat is

 tender and the sauce has reduced.

 Check seasoning.

Slice the pork and serve with steamed rice and Asian greens.

HOT TIPS 

Serve coconut rice or plain steamed rice with the braised pork. 

To make coconut rice, replace 1/4 of the water needed

 for cooking plain rice with coconut milk.

Stir-fried Asian greens or steamed greens with oyster sauce would round out the meal.

Bamboo shoots or lotus root also work well as a garnish.