BRAISED PORK NECK & SHIITAKE MUSHROOMS
PREP + COOK TIME 2 HOURS 30 MINUTES (+ STANDING) SERVES 4
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),
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
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.