Apple-brined ginger pork neck recipe
- Cuisine: Modern Asian
- Cook Time: 6 hr(s)
- Serves 4
Using a smoking machine, Adam shares this delicious pork recipe. This recipe is beautifully complimented by his grilled corn with hot sauce and lime butter.
Wine match Giant Steps Gladysdale Vineyard Pinot Noir 2010, Yarra Valley, Vic
What we have here is an unctuous, rich and utterly mouth-watering dish high in protein and high in flavour. If you like white wine, then a chardonnay could work well, but, for an even better match, we need some tannin to work with that protein. Given the range of spices in the dish, a medium-bodied, spicy red will help to accentuate the flavours without over-powering. Pinot Noir is a prime candidate in this area, so look no further than the Giant Steps Gladysdale Vineyard Pinot Noir 2010, which is packed with rich, velvety red and black cherry fruit and a hint of something funky.
500ml cold water
1 lemon, halved
2 star anise
3 tbsp grated ginger
3 tbsp soy sauce
1 brown onion, chopped
500ml apple juice
1.5kg pork neck
PreparationFor the apple brine, mix together all the ingredients except for the apple juice in a saucepan over a low heat. Stir until the salt is dissolved. Add in the apple juice and allow to cool.
Submerge the pork neck in the brine (either in a non-reactive bowl or in a large zip lock bag). Leave to brine for 24 hours.
Remove the pork from the brine, and place into the smoker for 5-6 hours.
If you enjoyed this Apple-brined ginger pork neck recipe then browse more Modern Asian recipes, meat recipes, prepare ingredients in advance recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.
Modern Asian Restaurants
Displaying 10 of 378 Modern Asian Restaurants.
|1.||Harry's Singapore Chilli Crab||Sydney|
|2.||The Chairman and Yip||City|
|4.||Taste of Asia||North Hobart|
|6.||Petaluma's Bridgewater Mill||Bridgewater|
|7.||House of Chow||Adelaide|
|8.||Imperial Peking||St Peters|
|9.||Indochina Thai Restaurant||Unley|
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