BBQ Pork Neck Potstickers

 In Recipes

BBQ Pork Neck Potstickers with Cucumber Salad

Do you want to recreate chef worthy BBQ Pork Neck Potstickers? This recipe is exactly what you need!

Potsticker Dough

200g Cake Flour, sifted
110ml Hot Water
½ Teaspoon Salt

Place the sifted flour into and salt into the bowl of a stand up mixer.
Using the dough hook on a low speed slowly pour in the hot water until the dough comes together and forms a ball.
Place the dough into a greased bowl and cover with a damp cloth and leave to rest at room temperature for an hour.
After an hour turn the dough out onto a floured surface and knead for 6-7 minutes.
Cut the dough into 2 and roll into logs, then 15 even balls out of the dough. It is important to keep the dough balls on a floured surface under a damp cloth.
Roll each ball out into a flat disc and cut out with a ring (10cm diameter).
Place a tablespoon of filling in the centre of the disc and press together the opposite sides of the pastry over the filling, then with the hand holding the potsticker use the thumb to guide and support your other hands thumb and index finger that will be folding the pleats.

 

 

BBQ Pork

2kg Pork Neck, boneless
4 Spring Onions
2 Red Onions, quartered
15 Slices Galangal
15 Slices Ginger
1 Star Anise
1 Cinnamon Quill
2 Cloves
Pinch of Five Spice Powder
Piece of Orange Peel, pith removed
75ml Soy Sauce
45ml Rice Wine Vinegar
190ml Sugar
Handfull Fresh Coriander Stems

In a heavy based saucepan simmer the spring onions, coriander stems, red onion, galangal and ginger in 750ml Water together for 20minutes. Dry roast the Cinnamon, Star anise and Cloves in a pan then add to the stock along with the Five Spice Powder and Orange Peel. Stir in the Soy Sauce, Rice Wine Vinegar and Sugar and continue to simmer until the sugar has dissolved.
Remove from the heat and allow to cool.
Once the marinade is cool place the Pork Neck into it and leave to marinade in a fridge for 2 days.
Roast the Pork in the Oven at 140˚C for 40 minutes, turning every 10 minutes.
Remove from the oven and brush with the basting syrup and braai over medium coals until the pork is cooked through and has a deep caramel colour.

Basting Syrup

¼ cup Glucose
¼ cup Sugar
1 tablespoon Soy Sauce
1 tablespoon Honey
1 tablespoon Hoisin Sauce
1 Cinnamon Quill
1 Star Anise
1 Clove

Simmer the glucose and sugar in a pot with 1/3 cup water until the sugar has dissolved. Stir in the soy sauce, honey, hoisin sauce, cinnamon stick, star anise and clove. Continue to simmer for another 3 minutes then remove and place in a stainless steel container and allow to cool.

Pork Filling

700g BBQ Pork Neck, finely diced
1 Tablespoons Oyster Sauce
4 Tablespoons Hoisin Sauce
1 Tablespoon Sriracha
1 Handful Shallots, sliced and deep-fried
3 Spring Onions, sliced
2 Tablespoon Sesame Seeds, black and white, lightly toasted

Place all the ingredients in a bowl and mix together.
Adjust seasoning with salt and freshly ground pepper if necessary.

Cucumber Salad

1 Cucumber, Seeds Removed and diced
1 teaspoon Toasted Sesame Seeds (Black and White)
15ml Rice Wine Vinegar
30ml Chilli Oil
2 Spring Onions, Sliced
1 Chilli, deseeded and Sliced
1 Handful Deep-Fried Shallots
Salt
Freshly ground pepper

Place all the ingredients in a bowl and mix together.

Assembly

Cook the Potstickers by warming up a heavy based saucepan over a medium heat, drizzle a small amount of oil in the pan then place the potstickers in the pan and lightly colour the base of the potsticker, turn the heat to low and deglaze the pan with a dash of soy sauce and chicken stock, cover the saucepan with a lid and leave to steam for 5minutes.
Remove the potstickers from the saucepan and place in the serving dish and spoon the cucumber salad over, serve.


The Recipe was created by Liam Tomlin

Liam Tomlin was born in Dublin, where his career as a chef began at the age of 14. He gained experience in some of I Europe’s finest kitchens, before moving to Australia in 1991. … The author of two well-respected books, BANC and Season to Taste, Liam is proud to publish his third in South Africa.

If you loved this BBQ Pork Neck Potstickers recipe, better get a bottle of Banhoek Chilli Oil so you can make it yourself!

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