serves
4
prep
10 minutes
cook
6 hours
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
6
hours
difficulty
Easy
level
Ingredients
Apple brine
- 500 ml cold water
- 30 g salt
- 1 lemon, halved
- 2 star anise
- 3 tbsp grated ginger
- 3 tbsp soy sauce
- 1 brown onion, chopped
- 500 ml apple juice
- 1.5 kg pork neck
Brining time 24 hours
Drink match Giant Steps Gladysdale Vineyard Pinot Noir 2010, Yarra Valley, Vic
Instructions
For the apple brine, mix together all the ingredients except for the apple juice in a saucepan over a low heat. Stir until the salt is dissolved. Add in the apple juice and allow to cool.
Submerge the pork neck in the brine (either in a non-reactive bowl or in a large zip lock bag). Leave to brine for 24 hours.
Remove the pork from the brine, and place into the smoker for 5–6 hours.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.