The title of this recipe sounds like it has a lot of elements and is way too hard. Its not! There are 4 components to the dish and all of them are easy. Each component is sooooo good and integral to the meal I just threw them all in the name!
You will need about 3 hours to cook this but you will only spend about half an hour in the kitchen. For this recipe I have made the heat minimal. For our staff dinner tonight, I used 3 times the amount of chilli I have put in this recipe. It’s up to you.
CARAMELISED PORK WITH COCONUT RICE, CUCUMBER PICKLE AND KUMERA CHIPS
WHAT YOU NEED:
1.4kg pork neck
2 stalks of lemongrass halved lengthways
3 small red chillies halved lengthways
9 kafffir lime leaves
5 cloves of garlic
1 large piece of ginger peeled and sliced
150g of brown sugar
1/4 cup of fish sauce
1 cup of water
1 telegraph cucumber peeled, deseeded and sliced
2 Granny Smith apples chopped into matchsticks
1 large green chilli finely sliced
1/4 cup of cider vinegar
2 tbsp of caster sugar
1 cup of coriander leaves
2 cups of jasmine rice
4 cups of coconut water (canned or bottled is fine)
1 cup of shredded coconut
2 large pieces of kumera (sweet potato)
extra virgin olive oil
2 tbsp of Chinese five spice powder
Preheat oven to 180 °. Place the pork, red chillies, ginger, garlic, 8 kaffir lime leaves, lemongrass, brown sugar, fish sauce and water in a baking dish. Cover tightly with foil. Bake in the oven for 3 hours turning the pork each hour. If you find your sauce is not thickening up you can leave the foil off for the last hour of cooking.
Peel and chop your kumera into large chips. Coat with olive oil and Chinese five spice. Add a splash of water and roast in the oven for the final hour.
Cook your rice using the absorption method according to packet instructions. Substitute water for coconut water and stir through shredded coconut before cooking.
In a bowl, mix together your cucumber, apple, green chilli and coriander. Season well with sea salt. To make the dressing, dissolve the caster sugar in the vinegar. Dress your salad/pickle just before serving.