Serve with rice and Asian greens or put in a toasted baguette with salad and a lime mayonnaise.
Ingredients
1kg pork neck or shoulder fillet
½ jar Under The Pickle Tree Burmese Sauce
2 inch knob of ginger, crushed
2 tablespoons Chinese rice wine
2 tablespoons ketchup manis (sweet soy sauce)
Method
Rub the marinade into the pork and leave in the fridge overnight.
Heat a bbq plate to a moderate heat and coat with some oil. Bbq the pork for 20-30 minutes, turning often and basting with a little of the juices from the marinade each time. You can slice the pork open to see that it is cooked through. It should be nice and caramel coloured on the outside and white inside.
Rest the meat once cooked for 5 minutes and then slice into strips. Garnish with coriander and serve with rice and Asian greens.
Author
Kelly Meredith
Panton Hill