Ingredients:
- 1 tbsp. paprika
- 2 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. oregano
- 1 tbsp. olive oil
- 800g pork scotch fillet (pork neck)
- 125ml (1/2 cup) Kikkoman Honey and Soy Marinade and Sauce
- 60ml (1/4 cup) Kikkoman Naturally Brewed Soy Sauce
- 750ml (3 cups) chicken stock
- 1 tbsp. maple syrup
- Coleslaw and bread rolls, to serve
Method:
- Preheat oven to 160°C. Combine paprika, smoked paprika, cumin, oregano and oil in a large bowl. Add pork and turn to coat in the spice mixture
- Heat a large heatproof casserole pan over medium heat. Add pork and cook, for 5 minutes or until browned all over
- Add Kikkoman honey and soy marinade, Kikkoman soy sauce and chicken stock, bring to the boil. Transfer pan to the oven and cook pork for 3 hours, turning occasionally or until tender
- Cool 10 minutes. Remove from pan. Reserve cooking liquid
- Place 250ml (1 cup) reserved cooking liquid and maple syrup in a small saucepan. Bring to the boil. Reduce heat to low and simmer uncovered for 3 minutes
- When pork is cool enough to handle, shred meat. Toss through reserved cooking liquid
- Serve pork with coleslaw and bread rolls. Or try with Asian slaw
As an alternative, the maple syrup can be replaced with Honey. Add grated apple and aoli (garlic mayonnaise) to the coleslaw.
