CHILLI GINGER PORK NECK
Ginger and chilli paired with slightly marbled pork neck is a lovely combo. The water melon salad goes well with it.
Serve 6—8
Preparation time: 15 min
Cooking time: 21/2—3 hours
2,5 kg deboned pork neck, rind removed
Salt and pepper
2 litre strong Carmién Ginger & Chilli green rooibos tea (10 bags)
Rind of 1 lemon
1 onion, chopped
Corn flour for thickening
GLAZE
1 bottle preserved ginger, chopped and syrup reserved
Preheat the oven to 160°C.
1 Season the pork neck well with salt and pepper. Secure with a piece of string or netting.
2 Place in an oven casserole. Add the rooibos tea, lemon rind and onion. Cover.
3 Cook 30 minutes per 500 g plus 30 minutes till the meat are done, turn the meat halfway during the cooking time.
4 GLAZE Remove the meat from the oven and remove the netting if used. Mix the ginger pieces and syrup and smear over the pork. Increase the heat to 200°C and roast uncovered till the glaze is slightly caramelized.
5 GRAVY Boil down the pan sauces till flavoursome. Thicken with some corn flour mixed with a little water to make a paste. Serve with water melon salad.
