Coconut chilli slow roasted pork

A tasty treat for the family using the most tender cut of pork.

Shopping list:

  • 1 x pork neck (approximately 2kg)
  • 1 X small bottle coconut chilli sauce
  • 400 grams cocktail potatoes
  • 1 red capsicum
  • 1 green capsicum
  • 1 yellow capsicum
  • 4 king oyster mushrooms
  • 1 Spanish Onion
  • 1 zucchini
  • 1 bunch parsley, finely chopped
  • 50ml vinegar
  • 150ml olive oil
  • 1 teaspoon wholegrain mustard

  • Step 1

    Marinate the pork neck in 200ml of the coconut chilli sauce and season with sea salt.

  • Step 2

    Place on a rack on an oven tray and roast for 30 minutes at 200C, then turn down and continue to roast at 160C for a further 2 ½ - 3 hours.

  • Step 3

    While this is cooking, prepare all the vegetables. Dice all the capsicums, Spanish onion and cook them on medium heat in a fry pan until just softened. Season with salt & pepper and roasted garlic oil, set aside to cool.

  • Step 4

    Steam the potatoes until they are just cooked, remove and let cool at room temperature.

  • Step 5

    In a very hot grill pan, slice the zucchini and slice them length wise and marinate in a little oil and cook until caramelized. Do the same with the king oyster mushrooms, set them aside.

  • Step 6

    Toss all the cooked vegetables together gently, then in another small bowl whisk together the olive oil and vinegar with the wholegrain mustard and chopped parsley and pour over the vegetables.

  • Step 7

    Remove the pork from the oven and let rest for 15-20 minutes, then slice and arrange over the warm salad.