1kg pork neck or shoulder
½ cup soy sauce
¼ cup kecap manis
3 tbsp mirin
¼ cup black Chinese vinegar
¼ cup brown sugar
1 tsp white pepper
1 tbsp red food dye
2 spring onions, roughly chopped
4 whole garlic cloves
One large knob ginger, minced
½ bunch coriander, roughly chopped
½ white salad onion, diced
2 punnets cherry tomatoes
1 packet baby cucumbers, sliced
1 bunch coriander, leaves sliced
½ bunch garlic chives, sliced
2 spring onions, sliced
Combine all of the ingredients for a marinade and pour over the pork. If you have the time, allow the pork to marinate for a few hours or ideally overnight.
Preheat the oven to 180C. Pour the pork into a tray and cover with baking paper and foil. Roast for 1 hour or until tender. Allow it to rest in the tray for a few minutes.
Combine all of the ingredients for the salad in a bowl. Top with slices of pork and spoon over some of the reserved sauce from the tray to serve.