BRAISED PORK NECK & SHI­ITAKE MUSH­ROOMS

PREP + COOK TIME 2 HOURS 30 MIN­UTES (+ STAND­ING) SERVES 4

The Australian Women’s Weekly Food Magazine - - Snuggle Up Make-ahead -

16 (30g) dried shi­itake mush­rooms 1.5kg piece pork neck, fat trimmed 2 ta­ble­spoons dark soy sauce 2 ta­ble­spoons light soy sauce

5cm piece fresh gin­ger (25g),

chopped coarsely

2 cloves gar­lic, chopped

1 stick lemongrass, pale sec­tion

only, chopped coarsely

4 kaf­fir lime leaves

2 ta­ble­spoons brown sugar

2 whole star anise

1 litre (4 cups) chicken stock

500g fresh rice noo­dles

1 cup loosely packed fresh

co­rian­der leaves

1 Place mush­rooms in a small bowl; cover with warm water. Stand for 30 min­utes.

2 Place pork, soy sauces, gin­ger, gar­lic, lemongrass, lime leaves, sugar, star anise, drained mush­rooms and stock in a saucepan just large enough to hold the pork. Bring to the boil. Re­duce heat to low; sim­mer, cov­ered, for 2 hours, turn­ing oc­ca­sion­ally (liq­uid won’t cover pork com­pletely). 3 Cook noo­dles in a saucepan of sim­mer­ing water for 2 min­utes; drain. 4 Trans­fer pork to a plate; cover, stand for 5 min­utes. Dis­card star anise. Re­serve 300g pork, 1 cup (250ml) cook­ing liq­uid and half (8) of the mush­rooms for Pork & Noo­dle Spring Rolls (recipe right).

5 Slice re­main­ing pork. Serve on a bed of noo­dles, driz­zled with some of the cook­ing liq­uid; top with re­main­ing mush­rooms and co­rian­der.

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