Ease into the chill!

Cooler nights call for hearty dishes that really satisfy

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CRISPY PORK NECK WITH CHILLI JAM & GREEN BEANS

SERVES 4 PREP 10 MINS COOK 30 MINS

• 1⁄3 cup peanut oil, plus extra for deep-frying

• 6 long red chillies, chopped, plus extra to serve

• 1 large red onion, chopped

• 4 garlic cloves, bruised

• 2 tsp shrimp paste

• 3cm ginger, chopped

• ½ cup brown sugar

• 1⁄3 cup lime juice

• 1 tbsp soy sauce

• 650g pork neck, trimmed, cubed

• ½ cup plain flour

• 1 tbsp sesame oil

• 500g green beans, trimmed

• 2 tsp sesame seeds, toasted

• steamed white rice, finely sliced green onion, to serve

1.Preheat oven to 180°C. Line an oven tray with baking paper.

2.In a small frying pan, heat peanut oil on high. Fry chilli, onion, garlic, shrimp paste and ginger 1-2 mins until crisp. Using a slotted spoon, transfer fried ingredients to a food processor. Process to a thick paste with sugar, juice and soy.

3.Toss pork neck in flour, shaking off excess. Working in batches, deep-fry in hot extra peanut oil 3-4 mins until crispy. Drain on paper towel.

4.Toss pork with chilli paste and transfer to oven tray. Bake 10 mins until sauce is sticky.