Dinner ideas

Spiced pork neck with potato salad

spiced pork neck with potato salad
1H 30M


Rice wine dressing
Potato salad


1.Stir the water and sugar in small saucepan over heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until mixture is thickened slightly. Stir in chilli, garlic, allspice, sauce and mirin; cool glaze.
2.Place pork in deep disposable aluminium barbecue dish; brush with ½ cup glaze. Cook pork in covered barbecue, using indirect heat, following manufacturer’s instructions, over medium heat, 25 minutes. Turn pork; cook further 20 minutes.
3.Increase heat to high; cook, uncovered, 5 minutes, turning and brushing with remaining glaze. Remove pork from barbecue; cover loosely with foil, stand 10 minutes before slicing thickly.
4.Meanwhile, to make rice wine dressing, place ingredients in screw- top jar; shake well. Season to taste.
5.To make potato salad, combine potatoes and oil in large baking dish; cook in covered barbecue, alongside pork, about 25 minutes. Remove potatoes from barbecue; transfer to large bowl. Add wombok, apple, onion and rice wine dressing; toss to combine. Season to taste.
6.Serve pork with potato salad.

The pork neck can be marinated in the glaze the day before. The pork and potatoes can be roasted in an oven at 180°C/350°F.


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