Grilled neck of veal, Asian style


  • 800 grams of neck of veal
  • 1 decilitre of ketjap manis
  • 2 dessert spoons of soy sauce
  • 2 dessert spoons of sherry
  • 1 clove of garlic, crushed
  • 1 teaspoon of five spice powder
  • 1 teaspoon of sugar
> 60 minutes
neck of veal


Cut the neck of veal lengthways into 4 portions and place them in an ovenproof dish. Mix the ketjap with the soy sauce, sherry, garlic, sugar and five spice powder. Pour the mixture over the meat portions, then cover and leave them in the fridge to marinate for 6 hours.

Remove the neck of veal portions from the marinade, then put them on a rack with a tray underneath to catch the juices. Place them under a preheated grill, turning frequently and glazing them with extra marinade, until they are cooked through and crispy. Using a sharp knife, cut the neck of veal portions into slices.

Serve with sticky rice and stir-fried broccoli with garlic.

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