INGREDIENTS
800 g
British free-range pork neck
4
Carrots
2
Garlic cloves
1 1/2
Limes, Juice of
2 tbsp
Fish sauce
1
Rice to serve
2 tbsp
Brown sugar, soft
50 g
Caster sugar
1
Star anise
80 milliliters
White wine vinegar
2 tbsp
Shaoxing rice wine
Ingredient ending