Serves 4-6

You’ll Need

1 piece of pork neck (about 1kg), trimmed, split in half lengthways
1 cup (loosely packed) each mint, coriander and Thai basil
2 green mangoes, shredded on a mandolin
3 spring onions, thinly sliced
3 red shallots, thinly sliced on a mandolin
3 kaffir lime leaves, shredded
Juice of 2 ½ limes
2 tbsp fish sauce
1 tbsp ground chilli
Lebanese cucumber, sliced into large batons

Coriander marinade
3 coriander roots, scraped, plus 1 ½ cups coarsely chopped coriander
3 garlic cloves, finely chopped
1 lemongrass stalk (white part only), finely chopped
2 tbsp light palm sugar, coarsely crushed
1 tbsp each fish sauce and dark soy sauce



  1. Heat a barbecue or char-grill pan to medium-high heat. For coriander marinade, combine ingredients in a food processor and process to a smooth paste.
  2. Place pork in a non-reactive container, pour marinade over it, turn to coat and leave to marinate for 10 minutes.
  3. Drain pork, then grill, turning occasionally, until cooked through (10-12 minutes). Leave to rest for 5 minutes, then thinly slice.
  4. Meanwhile, toss herbs, mango, spring onion, shallot, lime leaves, lime juice, fish sauce and chilli in a bowl to combine and adjust seasoning to taste. Add pork neck and cucumber to serve.
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