Ingredients
Serves: 4
Serves: 4
- 1 tablespoon olive oil
- 1 1/2kg pork shoulder
- 2 cloves garlic, peeled and sliced
- 5cm piece ginger root, peeled and sliced
- 3 small chillies, finely diced seeds included
- 1 teaspoon Chinese 5 spice powder
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 3 tablespoons soy sauce
- 120ml water
Directions
Prep:15min › Cook:1hr30min › Ready in:1hr45min
Prep:15min › Cook:1hr30min › Ready in:1hr45min
- Heat the oil in a large frying pan. Brown the pork shoulder joint on all sides; remove and place in a oven proof casserole dish.
- Preheat the oven to 150 degrees C.
- Turn down the heat and gently fry the garlic, ginger and chilli for 2 or 3 minutes.
- Add Chinese 5-spice powder, brown sugar, vinegar, soy sauce and water. Stir well and pour over the pork joint.
- Cover the dish with a lid or foil; transfer to oven and cook for 1 1/2 to 2 hours. The pork will be soft and shred easily. Serve with rice and broccoli.