Preparation info

  • Difficulty


Appears in


By James Viles

Published 2016

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  • 500 g (1 lb 2 oz) pork neck
  • 50 g ( oz) fresh eucalyptus leaves, crushed
  • 10 g (¼ oz) salt cure


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 cutting into slices.