Ginger-glazed barbecued pork neck with chrysanthemum salad

Australian Gourmet Traveller recipe for ginger-glazed barbecued pork neck with chrysanthemum salad.
Ginger-glazed barbecued pork neck with chrysanthemum salad

Ginger-glazed barbecued pork neck with chrysanthemum salad

William Meppem
6 - 8
1H 30M

Begin this recipe a day ahead to brine the pork.


Ginger glaze
Chrysanthemum salad



1.To brine pork, combine ingredients and 1.75 litres of water in a saucepan and bring to a simmer, stirring to dissolve salt and sugar. Set aside to cool completely, then refrigerate to chill (2 hours). Place pork in a non-reactive container and pour over brine to completely submerge meat. Cover and refrigerate for 6 hours or overnight.
2.Set up a barbecue for indirect grilling (see note) over medium heat. For ginger glaze, combine ingredients in a bowl and stir to dissolve sugar. Remove pork from brine and rinse, then pat dry with paper towels. Grill pork indirectly with the lid closed, turning occasionally and lightly brushing with glaze during the last 30 minutes of cooking, until the glaze is deep golden-brown and sticky and a meat thermometer reads 65C, or a metal skewer inserted for 20 seconds feels hot when touched to your lip (50 minutes to 1 hour). Set aside to rest (15 minutes).
3.For chrysanthemum salad, whisk ingredients except chrysanthemum leaves in a large bowl, and season to taste. Add leaves, toss to coat and serve with pork.

Note Chrysanthemum leaves, also known as tong ho, are available from Asian grocers. For indirect grilling, arrange hot coals around the outside of the barbecue so the heat isn’t directly under the meat.

Drink Suggestion: A heady, exotically perfumed viognier. Drink suggestion by Max Allen


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