Braised pork neck and shiitake mushrooms

SERVES 6 PREP AND COOK TIME 2 HOURS 30

MINUTES (+ STANDING TIME) 16 dried shiitake mushrooms (30g)

1.5kg piece pork neck, fat trimmed 2 tablespoons dark soy sauce 2 tablespoons light soy sauce

5cm piece fresh ginger (25g), chopped 2 cloves garlic, chopped

1 stalk fresh lemon grass, 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 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, lemon grass, lime leaves, sugar, star anise, drained mushrooms and stock in a large heavy-based saucepan. Bring to the boil. Reduce heat to low; cook, covered, for 2 hours, turning occasionally (liquid won’t cover pork completely).

3 Just before serving, cook noodles in a large saucepan of simmering water for 2 minutes; drain.

4 Transfer pork to a plate; cover, stand for 5 minutes. Discard star anise.

5 Slice pork; serve noodles topped with pork, mushrooms and coriander, drizzled with some of the cooking liquid.

6 Serve with steamed Asian greens if desired. Suitable to freeze. Not suitable to microwave.