Asian-style marinated pork neck with pickled carrots
- February 2015
- Serves 4
- Hands-on time 30 min, plus marinating
Our Asian-style recipe with a sharp carrot pickle really elevates this cheap cut of pork to a new level.
- 8.4g (2.9g saturated)
- 28g (27.1g sugars)
- 2 crushed garlic cloves
- 2 tbsp soft brown sugar
- 2 tbsp fish sauce
- Juice of 1½ limes
- 2 tbsp shaoxing rice wine
- 800g British free-range pork neck (or leg)
- 4 carrots
- 80ml white wine vinegar
- 50g caster sugar
- 1 star anise
- Steamed rice to serve
- Put the garlic in a bowl with the sugar, fish sauce, lime juice rice wine. Stir to combine.
- 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.
- 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.
- 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).
Brush the pork with a little groundnut or vegetable oil to prevent sticking. Get the griddle smoking hot and don’t overcrowd the pan.
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