- 2.5 kg bone-in pork shoulder, rind removed
- Sea salt and freshly ground black pepper, to taste
- 1 t Chinese five-spice powder
- 2 baby pak choi, punnets
- Sesame oil, to taste
- For the sauce:
- 1⁄2 cup soya sauce
- 1 T rice vinegar
- 1⁄4 cup orange juice
- 1⁄4 cup Chinese barbeque sauce
- 1 T sriracha sauce
- 50 g brown sugar
- 1 cup chicken stock
- 3 large garlic cloves, grated
- 1 x 2.5 cm piece ginger peeled and grated
- 1 star anise
- 1 T sesame oil, plus extra for dressing
- 1 spring onions, bunch, halved lengthways
- 1 orange, juiced
- 1 - 2 t brown sugar
- For serving:
- Hot jasmine rice
- Butter lettuce
- Sriracha sauce (optional)
- Whole radishes and spring onions (optional)
Preheat the oven to 160°C. Season the meat and rub in the five-spice powder. Place the meat, fat side up, in an oiled, heavy casserole dish. Mix the ingredients for the sauce except the orange juice and sugar and pour over the pork.
Cover with a sheet or two of baking paper and a tight- fitting lid. Bake for 3 hours, or until the meat is soft enough to shred, but do not shred yet. Once the meat is tender, remove and keep warm.
To finish the sauce, remove the spring onions from the sauce in the casserole. Add the orange juice and sugar. Reduce over a brisk heat until slightly thickened and syrupy. Skim off the fat.
The sauce should be salty-sweet.
Steam the pak choi until just tender. Dress with sesame oil.
Serve the pork with the sauce on the side. Put out bowls of lettuce leaves, hot steamed rice and pak choi and, if you like, whole radishes and spring onions for nibbling.
Pull apart the pork at the table and wrap the shredded meat in lettuce leaves or spoon over rice, adding sauce and sriracha to taste.
Cook's note: This takes time, but not much effort, so get it on early and your Sunday lunch is guaranteed to be off the charts.