Asian-style marinated pork neck with pickled carrots

Method

1. Put the garlic in a bowl with the sugar, fish sauce, lime juice rice wine. Stir to combine. 
2. Cut the pork neck into large chunks and put in a plastic bag or bowl. Cover with the marinade, toss to coat, then tie (or cover) and leave for 45 minutes – or overnight in the fridge.
3. Peel the into ribbons. Gently heat 150ml water, the vinegar and sugar with the star anise until the sugar dissolves. Put the carrots in a bowl and pour over the pickling liquid. Cover and chill.
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5. Heat a griddle pan on a high heat until smoking, then griddle the pork, in batches, for 4-5 minutes until cooked through (see tips). Serve with the drained, squeezed carrots and steamed rice (stir in toasted cashew nuts and fresh coriander, if you like).