Chinese Braised Pork And Broccoli

• 3 pounds pork neck bones
• 1 large bunch Chinese broccoli
• 7 cloves garlic (minced)
• 2 tablespoons freshly grated ginger
• 3 tablespoons Chinese red chile bean paste
• 2 tablespoons sugar
• 1 tablespoon sesame oil + 1 tbsp
• 1 tablespoon kosher salt + 1 tbsp
• 1 cup uncooked rice (optional)

1. Preheat oven to 375 degrees. In a large mixing bowl, combine pork necks, 1 tbsp salt, garlic, ginger, chili bean paste, sugar, dark soy sauce, black vinegar, red chili oil and 1tbsp sesame oil. Let marinade for 1 hour in the fridge.
2. Transfer all contents into a large Dutch oven, cover and braise in oven for 2 hours. Turn pork necks over half way through. Remove necks to a cutting board, and transfer braising liquid to a hot wok or large saute pan.
3. Trim Chinese broccoli and cut into 3 inch pieces. Add to wok with a small dash of salt.
4. Remove all meat from pork necks, in small pieces. There won't be huge pieces of meat, but just bits of delicious, tender meat. Be careful, because there are lots of bones in the neck. Transfer all meat to wok, and let saute for 5 minutes, until broccoli is wilted. Serve with rice, or by itself.
5. P.S. Do not throw the bones away. I have them in my freezer right now so I can make a stock!
6. Optional - Service over white rice, or serve alone!

pork neck, chinese broccoli, garlic, ginger, chinese red chile bean paste, sugar, sesame oil , kosher salt , rice

Taken from food52.com/recipes/21417-chinese-braised-pork-and-broccoli (may not work)