Serving size: Serves 4
Cooking time: More than 2 hours
Course: Lunch, Main
Favourite flavours: Pork
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eschalots, 5, peeled, chopped
cider vinegar, ¼ cup
olive oil, 2 tablespoons
garam masala spice mix,
brown sugar, 1 tablespoon
ginger, 4cm piece, peeled, chopped
garlic, 4 cloves, peeled, chopped
long green chilli, chopped
ground turmeric, 1 teaspoon (or fresh, 2 teaspoons grated)
boneless rolled pork neck, 1.5kg, skin off (reserved)
salad, to serve (see tip)
In a food processor, combine eschalots, vinegar, oil, spice mix, sugar, ginger, garlic, chilli and turmeric. Process to a rough paste.
Rub paste over pork meat. Using a sharp knife, score pork skin at 1cm intervals, being careful not to cut all the way through fat layer underneath. Cover pork with skin layer and secure with kitchen string, tying at 2cm intervals. Cover and refrigerate at least 30 minutes or overnight.
Preheat oven to hot, 200°C. Place pork in a baking dish, on a sheet of foil, skin side up. Scrunch foil around sides to protect exposed flesh, leaving skin on top exposed to heat. Bake 35 minutes.
Reduce oven to slow, 150°C. Bake a further 3 hours. Remove from oven.
Preheat grill on high. Grill exposed skin on pork 6-8 minutes, until crispy.
Rest pork 20 minutes before carving. Serve sliced, with drizzle of pan juices. Accompany with salad.
The spicy curry flavours pair well with a salad of tomato wedges, red onion and mint dressed with olive oil and sherry vinegar.