Roast pork neck, sweet and sour sauce, vegetable salad

SERVES 6 // PREP TIME 40 MINS // COOK 1 HR (PLUS BRINING, RESTING)

“You can marinate the pork neck a day ahead, roast it and serve it with a relatively simple sweet and sour sauce,” says Wood. “Slice it up and put it in the middle of the table so people can take as much as they want; it’s also great if you’re entertaining.”

300 gm fine salt 200 gm honey 100 gm brown sugar 10 crushed black peppercorns 2 each star anise and cloves 2 kg pork neck

SWEET AND SOUR SAUCE 100 ml coconut vinegar or chardonnay vinegar

150 gm liquid glucose

200 ml veal jus (see note; such as Bowles

Veal Jus)

50 ml sesame oil

1 tbsp roasted sesame seeds

SALAD

¼ Kent pumpkin (800gm unpeeled),

peeled, cut into julienne

1 tsp fine salt

2 tsp caster sugar

250 gm Chinese cabbage (about 1/4 head) 1 Lebanese cucumber, seeds removed,

cut into ribbons

1 tsp toasted sesame seeds

1 To brine pork neck, place 3 litres water in a large saucepan with all ingredients, except pork neck. Bring to the boil and stir to combine. Remove from heat and cool to room temperature. Place pork in brine and place a weight on top to keep pork submerged in liquid; refrigerate for 3½ hours. Remove pork from brine and discard liquid.

2 Preheat oven to 220˚C. Place pork neck on a roasting rack in a roasting pan and roast until the internal temperature is 60˚C (40-45 minutes); remove from oven and rest for 20 minutes.

3 For sweet and sour sauce, place

100ml water with vinegar, glucose and jus and bring to the boil. Reduce heat to low-medium and simmer until thickened to a sauce consistency (8-10 minutes).

Stir in oil and sesame seeds, and season to taste. Cover with foil and keep warm until ready to use.

4 For salad, place pumpkin in a bowl with salt and sugar, and toss well to combine. Stand for 10 minutes until softened.

5 Heat a lightly greased char-grill pan over high heat. Cook cabbage, turning frequently, until charred all over (5 minutes); cut into 2cm-thick strips. Add cabbage to pumpkin with cucumber and sesame seeds. Season to taste and toss well to combine.

6 Return pork neck to a moderate oven (180˚C) until warm (10 minutes). Thinly slice pork and place on a large platter. Spoon over sauce and serve with salad. Note Veal jus is available from specialty food shops and select supermarkets.