Rated 4.88 out of 5 based on 20 votes
- 600 g red braised pork neck
- 20 x fresh prawns
- 1 handful thai basil
- 1 handful mint
- 1/2 x small spanish onion
- 1 x long red chilli
- 1/2 punnet grape tomato
- 1 x lebanese cucumber
- 1 tspn lime juice
- 1 tspn fish sauce
- 20 g gula melaka (dark malay palm sugar)
- 1/4 cup brown sugar
- 1/4 cup water
- 1 Tbls tamarind puree
- 1 handful roasted crusched peanuts or deep fired shallots
(1) Red Braised Pork Neck
- Please see seperate recipe.
- This can be prepared in advance and kept in the fridge until ready to use.
- Pork neck is twice cooked, firstly in master stock and then secondly thinly sliced and pan fried resulting in both a suculent and crispy cut of pork.
- Tip: I like to braise the pork neck on a weekend and use throughout the week for both lunches (thinly sliced on sandwiches or in packed salads) and various dinner options.
(2) Prepare the salad:
Pick leaves of Thai basil and Mint (don’t chop).
Cut cucumber in half, de-seed and thinly slice cucumber into batons.
Slice chilli as desired, either rings or finely chopped. I like to leave the seeds in as a chilli of this size provides a soothing heat!
Thinly slice Spanish onions and toss to combine these ingredients.
(3) Prepare the Tamarind Dressing:
Place lime juice, fish sauce, Gula Melaka, Brown Sugar, Water & Tamarind Puree in a small saucepan. Bring to the boil and reduce until a thin syrup (not too thick).
Set aside to cool.
(4) Prepare Prawns and Pork Neck
Thinly slice the pre-cooked Pork neck.
Peel and devein prawns and cut along back (not all the way through) to butterfly.
Pan fry both prawns and pork belly in a neutral flavoured oil on very high heat.
Pork neck (30 seconds per side) should be a little crispy around the edges and the prawns (1.30 minutes per side) should be caramelised.
Combine pork and prawn with salad ingredients roasted peanuts/deep fried shallots and two tablespoons of tamarind dressing. Toss to combine.
Serve topped with extra peanuts/shallots sprinkled on top and drizzle more Tamarind dressing on both top and around edge of plate.
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This looks superb. Will definitely cook this!
Delicious -thank you
yum looks great
Mine didn’t look as good, but it tasted delicious.
Great flavours & texture, fesh, spicy, a little bit sweet, a little bit sour – delish! didn’t quite look as good as the pic though
Nevertheless that asian cooking uses sometimes suger, I would leave it
a meal is not a desert!
try a natural sweetener birch-sap full of Xylitol
very yummy – love it
wow, looks great. can’t wait to try it
Who would have thought that pork neck could taste so good!
This looks amazing – I’ll definitely be trying this!
Thanks Caroline, I eagerly await your first recipe contribution to this site so that I can gain some inspiration from a cook who is obviously creative and loves to give constructive criticism.
She’s giving everyone who is getting up near the top 0.5 stars to bring them back down again. Except for her friends. I have already reported them and others have too.
Great use of the pork neck, it’s a very understated ingredient. It’s cheap and very tasty.
At Coda we are making our own char sui pork and serving it in a steamed bun with a roasted chilli sauce.