1. Marinate pork neck wih ginger, garlic, sweet chilli sauce, juice from one lime,
peppercorn and Shermay’s meat marinade
2. Transfer to a plastic bag and leave in the chiller to marinate for 24 hours.
3. Pre-heat the oven to 190°C.
4. Roast pork neck for 30 minutes.
5. Mix pineapple with juice from the other lime and coriander.
TO SERVE
Slice roasted pork neck and serve with pineapple.