Preparation info

    • Difficulty


Appears in


By James Viles

Published 2016

  • About


  • 500 g (1 lb 2 oz) pork neck
  • 50


Trim the pork neck of any excess sinew or fat. Put the eucalyptus leaves and salt cure in a tray. Put the pork in the tray and rub with the cure.

Lay the pork on a sheet of plastic wrap and roll into a cylinder as tightly as possible. Ensure it is airtight and then place in a steamer for 12 hours at 70°C (158°F). Once steamed, refrigerate until chilled, preferably overnight, before cutt