CRISPY PORK NECK WITH CHILLI JAM & GREEN BEANS

SERVES 4 PREP 10 MINS COOK 30 MINS

1⁄3 cup peanut oil, plus extra for deep-frying 6 long red chillies, chopped, plus extra to serve 1 large red onion, chopped 4 garlic cloves, bruised

2 tsp shrimp paste

3cm ginger, chopped

½ cup brown sugar

1⁄3 cup lime juice

1 tbsp soy sauce

650g pork neck, trimmed, cubed

½ cup plain flour

1 tbsp sesame oil

500g green beans, trimmed 2 tsp sesame seeds, toasted steamed white rice, finely sliced green onion, to serve

1 Preheat oven to 180°C. Line an oven tray with baking paper. 2 In a small frying pan, heat peanut oil on high. Fry chilli, onion, garlic, shrimp paste and ginger 1-2 mins until crisp. Using a slotted spoon, transfer fried ingredients to a food processor. Process to a thick paste with sugar, juice and soy. 3 Toss pork neck in flour, shaking off excess. Working in batches, deep-fry in hot extra peanut oil 3-4 mins until crispy. Drain on paper towel.

4 Toss pork with chilli paste and transfer to oven tray. Bake 10 mins until sauce is sticky.

5 In a frying pan, heat sesame oil on high. Stir-fry beans 2-3 mins. Sprinkle with seeds.

6 Serve pork on a bed of rice with beans, sliced green onion and chilli.