for 4 people

To marinate the meat

1 tbsp	chilli oil
1 tbsp	sugar
1 tsp	ginger powder
1 kg	pork neck

Meat

1 tsp	salt
3	shallots, cut into wedges
200 g	figs, quartered
2 sprig	sage
2 ½ dl	ginger beer
2 ½ dl	beef bouillon

To braise

2	figs, cut into wedges

How it's done

To marinate the meat

Mix the oil, sugar and ground ginger, coat the meat with it, cover and marinate for approx. 1 hr.

Meat

Season the meat with salt, place in the roasting pan. Arrange the shallots, figs, onions and sage alongside. Pour the ginger beer and stock over the meat.

To braise

Approx. 4 hrs. in the lower half of an oven preheated to 160 °C, basting the meat with the cooking juices from time to time. If necessary, cover the meat with foil half way through the braising time. Remove from the oven, cover and leave to rest for approx. 20 mins. Pull apart the meat using two forks, mix with the resulting cooking juices. Mix in the figs, serve.

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