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1
Form pork neck into a roll if it is too flat, secure with string if necessary.
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2
Place pork in a shallow dish and cover liberally with a mixture of the brown sugar and ginger powder (this is a dry marinade).
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3
Leave to marinate, preferrably overnight, in the refrigerator.
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4
The dry marinade will liquidise with the moisture from the pork and the moisture from the air in the fridge.
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5
You may scoop a little of the now sticky marinade back over the pork from time to time.
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6
Remove from fridge and allow to reach room temperature prior to roasting.
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7
Place on a low rack in a baking tray and bake in oven at 200C for 45mins.
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8
Drizzle any leftover marinade and cook for another 30-40mins or until juices run clear when a skewer is inserted into the thickest part of the meat.
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9
Steam the snowpeas (you can do this by rinsing them in water and wrapping them in foil while they are wet, then place them in the oven with the pork for the last 15-20mins).
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10
Remove from the oven and let stand.
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11
You will find the marinade has formed a crackling over the pork surface.
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12
Make a sauce from the cooking juices and leftover marinade by adding a splash of white wine to the bottom of the tray and mix in with the marinade and cooking juices (a shot of brandy instead of wine is nice) then add a generous amount of sour cream and blend together, warm up and reduce on stove top if necessary.
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13
Place pork on serving plate and slice the pork part way through every 2cm and insert slices of mango (or peaches) and snow peas alternately.
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14
Pour sauce over and place remaining mango and snow peas around.
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15
Carve at the table and serve over jasmine rice, or accompanied by roast potatoes.
