Serves 14

4 pork neck steaks

Brine

1 tsp shrimp paste

100ml fish sauce

50ml lime juice

25g palm sugar

50ml water

Bangkok dry rub –

1 tbsp Dried chilli

1 tbsp ground clove

1 tbsp ground Nutmeg

1 tbsp Mace

1 tbsp Blackpepper

1 tbsp Coriander seed

1 tbsp Fennel seed

1 tbsp of Star anise

1 tbsp Mahkwen pepper

Apple sauce

8 cooking apples peeled and cored

50g water

50g butter

25g sugar

10g salt

Buttered Soft white rolls to serve, garnish with Thai basil, coriander and crispy shallots.

Method

1. First make the brine. In a bowl, add all the ingredients and mix until palm sugar has dissolved. Place the steaks in the brine and leave for at least 30 minutes.

2. Remove the meat from the brining liquid and pat dry.

3. Dry fry the spiced and then pound in a pestle and mortar then rub 2 tsp on the pork in this.

4. Meanwhile make the apple sauce. Place the ingredients in a saucepan. Leave them to bubble for 10minutes, then purée with a stick blender.

5. Cook the pork steaks on a hot griddle to char, cook until the steak is cooked through. Remove and leave to rest.

6. If you are using shoulder, put the pork shoulder in the oven 180 degrees for two hours,covering the skin in boiling water before it goes in.

7. When the pork is cooked, slice the pork and butter the rolls and place lots of meat and apple sauce between the two.

8. Garnished with Thai basil, coriander and crispy shallots.