- 1 boned pork neck free-range (1.6kg-1.8kg)
- 325 gm sea salt
- 250 gm caster sugar
- 10 black peppercorns
- 6 coriander seeds
- 1 star anise
- 185 gm brown sugar
- 80 ml (1/3 cup) light soy sauce
- 80 ml (1/3 cup) brown rice wine vinegar
- 30 gm ginger, coarsely chopped, then pounded with a mortar and pestle to a fine paste
- 4 garlic cloves, crushed
- 60 ml (¼ cup) brown rice wine vinegar
- 2½ tbsp light soy sauce
- 1 tbsp tahini
- 1 tbsp grapeseed oil
- 1 tsp sesame oil
- 3 cups (loosely packed) chrysanthemum leaves (see note)
- 1To 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.
- 2Set 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).
- 3For 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