The salad is equally delicious with the pineapple simply chilled
rather than barbecued. This recipe can be started a day ahead to
marinate the pork.
120 gmlight palm sugar, grated or crushed 125 ml (½ cup)kecap manis 80 ml (⅓ cup)fish sauce2 tspfinely grated ginger1star anise, crushed1boneless pork neck (1.3kg)Pineapple salad1ripe pineapple, peeled, thinly sliced and cut into wedges½Spanish onion, thinly sliced4kaffir lime leaves, very thinly sliced, plus extra leaves to garnishJuice of 3 limes
Combine ingredients except pork in a non-reactive container (see note), stir to dissolve sugar, then add pork and turn to coat well. Refrigerate to marinate (6 hours or overnight). Barbecue pork over medium heat, turning occasionally and basting with marinade, until nicely charred and cooked medium to medium-well (45 minutes to 1 hour). Cover with foil and rest for 15 minutes.
Barbecue pineapple, turning once, until lightly charred (2-4 minutes). Transfer to a serving bowl, add remaining ingredients and a good pinch of sea salt, toss to combine, top with extra kaffir lime leaves and serve with sliced sticky pork.