Aromatic Turkey Neck with Five Spices, Oven Cooked

Cleaning turkey necks is the first essential step to achieving a delicious dish. Start by removing the skin from the necks, taking care not to leave any traces of fat, as this can affect the final taste. Score the necks all around, in a few places, to allow for marinating and flavor penetration. Once finished, wash the necks well under a stream of cold water, then let them drain in a colander. Use some paper towels to dry them, ensuring they are as little wet as possible, which will help achieve perfect browning.

In a pot or Dutch oven, heat the lard or oil over medium heat. Make sure the pot is large enough to allow the necks to cook in a single layer, which will ensure even browning. Fry the turkey necks until they are golden and crispy on all sides, which will add a pleasant texture to the final dish. After browning, remove the necks from the pot and place them on a platter, letting them cool slightly.

Reducing the heat, return the pot to the stove and add the grated ginger and crushed garlic, along with finely chopped chili or chili flakes. Sauté these ingredients for a minute, stirring constantly, until their aromas are released and fill the kitchen with an enticing fragrance. Next, pour in the soy sauce in which you have dissolved the sugar and five spices, bringing the mixture to a boil. This step is crucial, as it will allow the flavors and deposits from the bottom of the pot to lift, enriching the sauce.

Return the necks to the pot and add the broth or water, making sure to cover the meat only halfway. Bring back to a boil, then cover the pot with a tight lid or aluminum foil and transfer everything to the preheated oven at 150 degrees Celsius. Let it simmer for about 3 hours, turning the necks every hour. During this time, you will notice how the sauce becomes increasingly concentrated and flavorful. After three hours, the meat should be tender enough to easily pull away from the bone.

Once you remove the pot from the oven, carefully tilt it and remove excess fat from the surface with a spoon, being careful not to remove the delicious sauce. Taste the sauce and adjust the acidity with a little rice vinegar to achieve a perfect balance between sweet and sour. Place the pot on the stovetop and boil over medium heat, stirring constantly, until the sauce reduces, becoming a caramelized and glossy syrup.

Serve the caramelized turkey necks alongside sesame rice, steamed green vegetables, and generously drizzle with the aromatic sauce obtained. This combination of flavors and textures will transform the meal into an unforgettable culinary experience, leaving you with pleasant memories and a desire to repeat the recipe.