Simmered Pork with Garlic Dressing

Easy to prepare in advance, this is another great starter; just warm, dress and serve. Although garlicky, I’m sure you’ll love it. You can also add some finely chopped ginger and wild green chillies to give it a real lift, or use pork hock or shoulder for something a little different.

Make sure that you gently simmer while braising so as not to dry out the meat. This doesn’t have to be reheated either — it is cracking as a cold cut.


  • 300 g (10½ oz) pork neck, cut into 2 pieces
  • 1 teaspoon sea salt
  • 1 knob of ginger, peeled and finely sliced
  • 2 spring onions (scallions), cut into 5 cm (2 inch) lengths
  • 1 small handful of coriander (cilantro) leaves, roughly chopped
  • 1 long red chilli, deseeded and finely chopped


  • 8 cloves garlic, finely chopped
  • 2 tablespoons kecap manis
  • 1 tablespoon cold fresh chicken stock
  • 2 teaspoons chilli oil
  • a pinch of sea salt


Place the pork in a pot, cover with water and bring to the boil. Drain and rinse the pork, wipe the pot clean and return the pork to the pot. Add the sea salt, ginger and spring onions, cover with fresh water and bring to the boil. Reduce the heat to low and simmer gently for 1½ hours, or until the pork is tender. Drain the pork and leave to cool, then cover and refrigerate overnight.

Finely slice the pork and overlap the slices in a shallow heatproof bowl. Put the bowl in a large bamboo steamer over a pot or a wok of rapidly boiling water, cover with the lid and steam the pork until warm.

Mix the dressing ingredients, pour over the pork and top with coriander and chilli to serve.


This dressing is great with chicken; slice white-cut chicken, place in a bowl and steam until just warm, then drizzle with the dressing and add spring onion julienne.

You could also dress this pork with pickled cabbage dressing; I’ve used it before and it’s absolutely fantastic. Once you have made that dressing, just add it to cold cuts or steamed fish and chicken — it really jazzes up a simple meal.