DC
1/4 cup grated palm sugar
1/2 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 garlic cloves, finely chopped
1 tablespoon finely grated ginger
1 long red chilli, sliced
1kg pork neck
100g fresh shiitake mushrooms
1 cup basmati rice
1 cup coconut milk
200g bok choy or spinach
2 teaspoons sesame seeds
4 eggs
1 cup kimchi
1 Preheat oven to 150°C (130°C fan-forced). Combine the sugar, soy sauce, rice wine vinegar, 2 teaspoons of sesame oil, garlic, ginger, chilli and 2 cups water in a medium saucepan. Bring to the boil over high heat, then reduce the heat to low and cook until the sugar has dissolved.
2 Place the pork neck into a small ovenproof casserole dish (it should be just big enough fit snugly). Pour the soy mixture over and cover tightly with a lid or foil. Bake for 2–3 hours or until really tender. I like to baste the meat with the marinade every 30 minutes. Remove the lid and add the mushrooms. Cook uncovered for a further 15–20 minutes or until sauce has reduced.
3 Close to serving time, combine the rice, coconut milk and 1 cup water in medium saucepan. Cover and bring to the boil over high heat, then reduce the heat to low and cook, covered, for 12–15 minutes or until all the liquid has been absorbed.
4 Heat 1 teaspoon of sesame oil in a frying pan over medium-high heat. Toss the bok choy in the pan until wilted, transfer to a plate and sprinkle with sesame seeds.
5 Heat the remaining teaspoon of sesame oil in the same pan over medium-high heat and fry the eggs, sunny side up.
6 To serve, divide the rice between serving plates and top with sliced pork. Spoon over the reduced sauce, add some kimchi and sesame bok choy, and top with the fried egg.
Serves 4