I’ve been a big fan of this slow cooked recipe for years, which I learnt at a masterclass with Martin Boetz from the Cooks Co-Op, so I thought it was time to give it the BBQ treatment with some apple wood. While this one is for smoked pork neck, the technique works just as well with lamb shoulder, which I usually use red curry with instead of yellow curry. It’s dead simple, only two ingredients in the rub, and I’ll also show you an amazing sauce to go with it.
INGREDIENTS
- 1.2kg Pork Neck
- Jar of yellow curry paste
- 50ml fish sauce
METHOD
- Combine half the jar of curry paste with 50ml fish sauce and rub into the pork neck. Set aside for half an hour.
- Set up a 2×1 snake around half of the Weber, and start 15 coals in a chimney starter
- Once they’ve ashed over, pour out at front of snake and add some chunks of Apple wood along the snake.
- Add a water pan with 5ml of water under where the meat will sit on the grill plate, pop grill plate on, add lid and bring up to 250F
- Add pork neck over water pan and close the lid
- After 4 hours, check internal temperature. It should be about 160-170F.
- Once internal temp hits 195F, your meat is done and ready to come off.
SAUCE
- Tablespoon coconut oil
- Yellow curry paste
- Tablespoon palm sugar
- 50ml fish sauce
- 400 ml tin coconut cream
METHOD
- Heat coconut oil to liquid in saucepan and add other half of the jar of yellow curry paste from meat prep
- Fry curry paste for a minute, then add crushed palm sugar and fish sauce, and cook for another minute
- Pour in coconut cream in, bring to boil and then reduce and simmer for 20 minutes
