Name: Spiced pork neck with potato salad
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 1 cup (250ml) water; 3/4 cup (165g) firmly packed light brown sugar; 2 fresh long red chillies, chopped finely; 2 clove garlic, crushed; 2 teaspoon ground allspice; 1/4 cup (60ml) light soy sauce; 2 tablespoon mirin; 1.5 kilogram pork neck; Rice wine dressing; 2 tablespoon rice wine vinegar; 1 tablespoon olive oil; 2 teaspoon mirin; 1 teaspoon dijon mustard; salt and pepper, to taste; Potato salad; 700 gram small kipfler potatoes, halved lengthways; 1 tablespoon olive oil; 2 cup (160g) shredded wombok; 2 green apples (300g), cut into matchsticks; 3 green onions, sliced thinly; salt an pepper, to taste

Ingredients

1 cup (250ml) water

3/4 cup (165g) firmly packed light brown sugar

2 fresh long red chillies, chopped finely

2 clove garlic, crushed

2 teaspoon ground allspice

1/4 cup (60ml) light soy sauce

2 tablespoon mirin

1.5 kilogram pork neck

Rice wine dressing

2 tablespoon rice wine vinegar

1 tablespoon olive oil

2 teaspoon mirin

1 teaspoon dijon mustard

salt and pepper, to taste

Potato salad

700 gram small kipfler potatoes, halved lengthways

1 tablespoon olive oil

2 cup (160g) shredded wombok

2 green apples (300g), cut into matchsticks

3 green onions, sliced thinly

salt an pepper, to taste

Method

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.