Chinese Char Siu Style Pork

Serves 8-10

I have named this char siu style pork as I am aware that traditionally this pork is barbecued and usually contains other exotic ingredients, such as rice wine and bean curd. However, in the name of keeping things simple and not having to search the internet endlessly for a Chinese supermarket within your reach, I have written the recipe in char siu-style, offering a gentle nod to the Cantonese classic. You will need a large slow cooker to make this in, and the char siu-style pork is particularly delicious served with some Asian greens if you fancy it.

EQUIPMENT & INGREDIENTS

150g hoisin sauce

75ml soy sauce

4 tsp sesame oil

2 tsp five spice powder

5 garlic cloves, finely chopped

5 cm piece of fresh ginger, peeled and finely grated

3 kg boneless pork shoulder, rind removed

250 ml cold vegetable or chicken stock

To serve

Rice, to serve (optional)

Freshly ground black pepper

Equipment

Slow cooker

METHOD

1. If, and only if, you have time, marinate the pork first of all. Mix the hoisin sauce, soy sauce, sesame oil, five spice, garlic and ginger together in a large bowl, baking dish or food storage bag. Add the pork in, tossing and massaging to coat. Cover and store in the fridge for a few hours or overnight. If you are like the large majority of us, not blessed with noodles of time or patience to marinate and then slow cook, then just begin with the slow cook stage.

2. Put the marinade ingredients into the slow cooker with a good amount of pepper. Toss the pork in the marinade if you haven't already done so earlier and then pour the stock over. Pop the slow cooked lid on and cook on the low setting for 7-8 hours until cooked through and very tender.

3. After this time, remove the pork from the slow cooker onto a place to keep warm and then pour the juices into a large, wide pan over a high heat. Let the mixture bubble away for 10-15 minutes or so until it reduces and thickens a little.

4. Whilst this is happening, now is a good time to cook some rice, if you fancy your pork with it. Once the sauce is thickened, season to taste if necessary and serve with pork slices and the rice.

Delish.