Ingredients (serves 10)

  • 900g pork neck
  • 5 garlic cloves
  • 5cm piece of ginger
  • 1 lemongrass stalk
  • 2 red chillies
  • 4 green onions
  • 1 bunch coriander
  • 60mls vegetable oil
  • 30g brown sugar
  • 50mls fish sauce
  • 50mls soy sauce


  1. Cut pork into 1cm strips. Thinly slice garlic, ginger, lemongrass,
    chilli and green onion. Separate leaves and stems of coriander and
    chop stems.
  2. Heat oil in a large frying pan or wok over high heat and cook pork
    in batches until golden. Remove.
  3. Reduce heat slightly and add garlic, ginger, lemongrass, coriander
    stems, most of the chopped green onions and most of the chilli.
    Stir-fry for 2-3 minutes until everything is smelling fragrant then
    return pork to pan.
  4. Add brown sugar, fish sauce and soy sauce, and stir to combine.
    Taste and add a little extra soy if needed. Cook for approximately
    another minute or until done.
  5. To serve, place stir-fry spooned with steamed rice, sprinkled with a few more
    coriander leaves, remaining green onion and chilli along with lime