Crispy pork neck with chilli jam and green beans
Shrimp paste is available from Asian grocery stores, or look for it in the Asian section of the supermarket.
This is a fabulous chilli paste. Make up a double batch and serve it on steamed fish, or chicken, or toss it through your favourite vegetables.
Prep 10 minutes
Cooking 30 minutes
½ cup peanut oil, plus extra for frying
6 long red chillies, chopped, plus extra to serve
1 large red onion, chopped
4 cloves garlic, bruised
2 tsp shrimp paste
3 cm piece of ginger, peeled and chopped
½ cup brown sugar
1/3 cup lime juice
1 Tbsp soy sauce
650g pork neck, trimmed and cubed
½ cup plain flour
1 Tbsp sesame oil
500g green beans, trimmed
2 tsp sesame seeds, toasted
Steamed rice to serve
Green onions ( the long green ones ) sliced to serve
1 Preheat oven to 180°c or 160°c Fan forced. Line an oven tray with baking paper.
2 In a frypan, add peanut oil over high heat. Fry chillies, onion, garlic, shrimp paste and ginger for 1-2 minutes till crisp. Transfer to a food processor. Process till a thick paste with sugar, juice and soy.
3 Toss pork neck in flour, shaking off excess. Heat extra peanut oil in a large saucepan or wok. Cook pork neck in batches for 3-4 minutes till crispy. Drain on paper towel.
4 Toss pork in chilli paste and transfer to tray. Bake for 10 -12 minutes till sauce is sticky, turning to coat.
5Heat frypan with sesame oil and stir fry beans for 2-3 minutes. Sprinkle with seeds. Serve pork with beans and rice, green onion and extra chilli.
Photography Scott Hawkins styling by me @janeecollins recipe woman’s day mag Australia @womansdayaus -recipe by Food to love