- 1½ kg pork shoulder, cut into 4cm/1½ in pieces
- 3 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 200ml Shaohsing rice wine (or dry Sherry)
- 2 tbsp vegetable oil
- 2 garlic cloves, thinly sliced
- 5cm/2in piece ginger, peeled and julienned
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 50g light brown soft sugar
- 3 tbsp oyster sauce
- 125ml Chinese black vinegar (see tip)
- 500ml vegetable stock
For the pickled chillies
- 1 long or 2 bird's-eye red chillies, sliced
- 1 shallot, thinly sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 75ml rice wine vinegar
Put the pork in a bowl and add 1 tbsp each of the soy sauce and rice wine. Toss to combine, then cover and chill for 1 hr, or overnight if time permits.
To make the pickled chillies, put the chilli, shallot and rice vinegar in a small bowl with a big pinch of salt, and let stand for 1 hr or more.
Heat the vegetable oil in a heavy- based saucepan over a medium heat, add the garlic and ginger, and sauté for 2-3 mins or until golden. Add the pork and all the remaining ingredients, and bring to the boil. Reduce the heat to low, cover and simmer for 45 mins. Remove the lid from the pan to allow the liquid to reduce, and cook for a further 45 mins or until the meat falls apart.
Serve scattered with the sesame seeds and spring onions, with steamed rice and the pickled chillies on the side.
Chinese black vinegarChinese black vinegar (chinkiang) has a malty, smoky flavour. It's available from Waitrose and Asian food shops. Use balsamic vinegar instead, if you prefer.