Recipe by: Alexandra Muquet

Source: Slightly modified from a Donna Hay magazine

Serves: 4 -6


  • 1 kg pork neck
  • 3 long red chilies, halved
  • 5 cm piece (25 g) ginger, thickly sliced
  • 4 cloves garlic, smashed
  • 4 Kaffir lime leaves
  • 1-2 stalk lemongrass, halved lengthways
  • 150 g dark palm sugar, grated
  • 1/8 cup fish sauce
  • 1 ½ cup water (to cover the pork)


  • Preheat the oven at 180 C (350 F).
  • Place the pork, chili, ginger, garlic, lime leaves, lemongrass, sugar, fish sauce, and water in a heavy based saucepan and cover with a tight fitting lid.
  • Cook for 1 hour, turn and cook for a further 2 hours or until the pork is tender.
  • Serve with rice, mash potatoes or Tagliatelle pasta.


Note: You can double the “sauce”, as you wish because as it cooks slowly, the sauce tends to diminish a lot… so depending on how much sauce you like… adjust.


Download PDF here: Lemongrass Pork Alexandra Muquet