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 gm light palm sugar, grated or crushed
- 125 ml kecap manis
- 80 ml fish sauce
- 2 tsp finely grated ginger
- 1 star anise, crushed
- 1 boneless pork neck (1.3kg)
- 1 ripe pineapple, peeled, thinly sliced and cut into wedges
- ½ Spanish onion, thinly sliced
- 4 kaffir lime leaves, very thinly sliced, plus extra leaves to garnish
- Juice of 3 limes
- 1Combine 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.
- 2Barbecue 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.
Non-reactive bowls are made from glass, ceramic or plastic. use them in preference to metal bowls when marinating to prevent the acid in marinades reacting with metal and imparting a metallic taste.