• 10servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, C
MineralsCopper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2kg piece pork neck

  2. 4 cloves garlic, crushed

  3. cup (60ml) olive oil

  4. 2 tablespoons brown sugar

  5. 1/3 cup (80ml) honey

  6. 1 tablespoon grated fresh ginger

  7. cup (60ml) soy sauce

  8. cup (60ml) lime juice

  9. NOTE: This recipe is best marinated a day ahead.

Instructions Jump to Ingredients ↑

  1. Place the pork in a large shallow dish; pour over the combined remaining ingredients. Cover and refrigerate for three hours or overnight, turning occasionally.

  2. Drain the pork from the marinade and reserve the marinade. Wrap the pork in three layers of foil; secure the ends tightly. Barbecue the pork for about 2 hours or until cooked through, turning the pork occasionally during cooking. Stand for 10 minutes before slicing. (If using a covered barbecue, follow the manufacturer's cooking instructions.)

  3. Meanwhile, bring the reserved marinade to the boil in a small pan; boil, uncovered, for five minutes. Serve the pork with the marinade.

  4. Not suitable to freeze. Not suitable to microwave.


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