BARBECUED PORK NECK WITH STIR-FRIED ASIAN GREENS

This is a quick and tasty dish that uses simple, clean flavours to highlight a cut of pork that is not used as often as it should be.

PREPARATION TIME: 15 MINUTES (PLUS OVERNIGHT MARINATING TIME)

COOKING TIME: 15 MINUTES

MAKES: 4

WHAT’S IN IT?

4 x 250 g (9 oz) pork neck steaks

steamed jasmine rice, to serve

Marinade:

125 ml (4 fl oz/¹/₂ cup) char siu sauce (see note)

2 cloves garlic, crushed

2 cm (³/₄ inch) piece of fresh ginger, finely grated

3 teaspoons Chinese five-spice

1 tablespoon sesame oil

Stir-fried greens:

60 ml (2 fl oz/¹/₄ cup) peanut oil

2 cloves garlic, thinly sliced

2 cm (³/₄ inch) piece of fresh ginger, julienned

2 large red Asian shallots, thinly sliced (see note)

1 tablespoon sambal paste (see note)

1 tablespoon palm sugar (jaggery)

1 tablespoon shaoxing rice wine (see note)

2 tablespoons light soy sauce

1 bunch baby bok choy (pak choy), trimmed, leaves separated

1 bunch Chinese broccoli (gai larn), trimmed, leaves and stems separated (see note)

100 g (3¹/₂ oz) snow peas (mangetout), trimmed

100 g (3¹/₂ oz) sugar-snap peas, trimmed

2 long red chillies, seeded, julienned

¹/₄ cup Thai basil leaves

¹/₄ cup coriander (cilantro) leaves

2 teaspoons toasted white and black sesame seeds

PUTTING IT ALL TOGETHER

1.   To make the marinade, place all the ingredients in a large bowl and whisk to combine. Add the pork steaks, season to taste and toss to combine. Cover and refrigerate overnight.

2.   Preheat a lightly oiled barbecue or chargrill pan over medium-high heat. Cook the pork steaks, turning frequently for 10–12 minutes or until charred and cooked through. Don’t aim for clean char-marks on the pork neck steaks. They should be evenly charred all over. Rest steaks for 5 minutes before carving to serve.

3.   Meanwhile, for the stir-fried greens, heat the oil, garlic and ginger in a large wok over high heat for 1–2 minutes or until garlic starts to turn light golden. Add shallots, sambal paste, sugar, wine and soy sauce and cook, stirring frequently, for 3 minutes or until the sauce starts to thicken. Add bok choy, gai larn, snow peas, sugar-snap peas and half the chillies, and stir-fry for 2–3 minutes or until vegetables are tender and leaves have wilted. Add basil and coriander, season to taste and toss well to combine.

4.   Divide stir-fried greens among plates and scatter with toasted sesame seeds and remaining chillies. Top with sliced pork neck steaks and serve with steamed jasmine rice.

NOTES:

• Chinese rice wine (shaoxing), sambal paste and char siu sauce is available from supermarkets and Asian grocers.
• Red Asian shallots are available from selected green grocers and Asian grocers. Substitute with French shallots or small red onions.
• If stems of the gai larn are thick, halve lengthwise to ensure even cooking time.