Lemongrass Pork with Salted Cucumber & Apple Salad

1.5kg pork neck
1 long read chilli, halved
5cm piece ginger, thickly sliced
4 cloves garlic, smashed
4 kaffir lime leaves
1 stalk lemongrass, halved lengthways
150g dark palm sugar, grated
1/4 cup fish sauce
1 cup water
1 telegraph cucumber, peeled, deseeded & sliced
2 green apples, peeled, cored & thinly sliced
1 green chilli, seed removed & sliced
1 tsp sea salt flakes
1 kaffir lime leaf, thinly sliced
1/4 cup white vinegar
2 Tbl caster sugar
2 spring onions, sliced

Preheat oven to 180C. Place the pork, chilli, ginger, garlic, lime leaves, lemongrass, sugar, fish sauce and water in a heavy-based saucepan and cover with a tight-fitting lid. Cook for 1 hour, turn and cook for a further 2 hours or until pork is tender.

Place the cucumber, apple, chilli, salt and lime leaf in a bowl and toss to combine. Allow to stand for 1-2 minutes. Places in a colander and rinse under cold water. Return to the bowl with the vinegar, sugar and spring onion and toss to combine.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.