This version of ramen, made by roasting and then simmering pork neck bones until the meat is falling-off tender, ... Look for Sun Noodle’s shoyu-flavored ramen noodles in the refrigerated or frozen ...

Cut the remaining pork neck into small chunks and add 60ml (¼ cup) of the marinade, two sliced garlic cloves, two roughly chopped spring onions and some freshly ground pepper.

Here, I’m using pork neck fillet instead of the more commonly known tenderloin. Neck fillet is a highly prized cut in Spain. It’s beautifully marbled and, while not as tender as the tenderloin ...

When you're ready to cook, preheat a barbecue rotisserie to 380°C. Put the pork on a wire rack in the sink and pour a jug of boiling water over the rind.

Ingredients. ⅓ cup (80 ml) soy sauce; ⅓ cup (80 ml) hoisin sauce; ½ cup (125 ml) regular barbecue marinade; 2 tablespoons (30 ml) apple cider vinegar or rice vinegar ...