Asian-style marinated pork neck with pickled carrots

Asian-style marinated pork neck with pickled carrots
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
365kcals
Fat
8.4g (2.9g saturated)
Protein
45g
Carbohydrates
28g (27.1g sugars)
Fibre
3.3g
Salt
0.6g
Calories
365kcals
Fat
8.4g (2.9g saturated)
Protein
45g
Carbohydrates
28g (27.1g sugars)
Fibre
3.3g
Salt
0.6g

Ingredients

  • 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

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.
  4. 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).

delicious. tips

  1. 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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