Name: Caramelised pork neck
Cook time: 100 min
Total time: 100 min
Yield: 8
Ingredients: 1.2 kilogram piece pork neck (scotch fillet roast); 1 clove garlic, sliced thinly; 5 centimetre (25g) piece fresh ginger, sliced thinly; 2 star anise, quartered; 2 tablespoon sea salt; Hot and sweet glaze; 1 1/4 cup (310ml) water; 1 3/4 cup (400g) grated palm sugar; 3 fresh long red chillies, sliced thinly; 2 fresh small red thai chillies, sliced thinly; 1 star anise; 1/3 cup (80ml) japanese soy sauce; 1/2 cup (125ml) lime juice

With a sweet and spicy glaze and cooked on your barbecue this caramelised pork neck (or scotch fillet roast) is the tastiest way to serve pork. Serve up with steamed rice and stir-fried asian greens.

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Ingredients

1.2 kilogram piece pork neck (scotch fillet roast)

1 clove garlic, sliced thinly

5 centimetre (25g) piece fresh ginger, sliced thinly

2 star anise, quartered

2 tablespoon sea salt

Hot and sweet glaze

1 1/4 cup (310ml) water

1 3/4 cup (400g) grated palm sugar

3 fresh long red chillies, sliced thinly

2 fresh small red thai chillies, sliced thinly

1 star anise

1/3 cup (80ml) japanese soy sauce

1/2 cup (125ml) lime juice

Method

1.Make hot and sweet glaze. Bring the water and sugar to the boil in a medium saucepan. Reduce heat, simmer, uncovered, 10 minutes or until glaze thickens slightly. Remove from heat, stir in chillies, star anise, soy and juice.

2.Using a sharp knife, make eight small cuts in pork. Press garlic, ginger and star anise pieces into cuts; rub pork with salt. Brush ¼ cup of the glaze over pork.

3.Cook pork on a heated oiled covered barbecue, using indirect heat, following manufacturer’s instructions, for 45 minutes. Increase heat to high, cook, uncovered,5 minutes, turning and brushing with remaining glaze constantly. Remove pork from heat. Cover; stand 10 minutes before slicing thickly.

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