Soak the pork neck in the brine overnight. Once brined, remove the neck and cut into 8 portions – 120g each. Tie each section with string to preserve the shape. Grill over a medium heat until tender and cooked through. Be careful with salt and pepper as the meat has been brined, so can be salty.
String the 2 stalks of rhubarb and cut the base to remove the fibrous part, then slice into