Pork neck with black bean and kaffir lime leaves

A popular local dish is pork ribs with fermented bean, used to have it often in the past, being steamed in the rice cooker.

I changed to pork neck instead as I like the more crunchy juicy texture. I add finely cut kaffir lime leaves to add a nice sharp fragrance.  

Pork neck with black bean and kaffir lime leaves (before cooking)

1. Cut pork neck into bit size pieces, season with fermented bean, salt, rice wine and finely cut kaffir lime leaves for half an hour.

2. Steam until cooked or I prefer baking at 200˚C for 35 minutes, stir and flip over the meat halfway during baking. 

Pork neck with black bean and kaffir lime leaves, after cooking