Sat, 26 May 2018
(Serves 4-6)
Ingredients:
1kg pork neck, shoulder or loin joint, roughly chopped
2 tbsp Chinese five spice
Salt and black pepper
1 tbsp lard or vegetable oil, for frying
450ml pale ale
30g butter
2 garlic cloves, crushed
1 x 4cm piece of ginger, peeled and grated
1 large red chilli, chopped
80ml low-sodium soy sauce
To assemble:
Small soft tortillas
Red cabbage, shredded
Spring onions, finely sliced
Hoisin sauce
Handful of fresh coriander, chopped
Lime wedges, for squeezing
Method:
1. Preheat the oven to 150˚C/130˚C fan/gas mark 2.
2. Rub the pork with the Chinese five spice and season with salt and pepper. Heat the lard or oil in a large pan over a high heat.
3. Working in batches so as not to crowd the pan, brown the pork pieces until golden on the outside. When browned, transfer the pork to a casserole dish.
4. Add a splash of pale ale to the frying pan and allow to bubble for 2-3 minutes, using a wooden spoon to scrape up any sticky bits from the bottom of the pan.
5. Add the butter and allow to melt. Add the garlic, ginger, chilli and soy sauce. Cook for one minute, then transfer into the casserole dish with the pork.
6. Pour in the remaining pale ale. The pork should be just covered add a little water to top up the liquid slightly if needed.
7. Cover tightly with tin foil and a lid. Place in the oven for three hours. Remove and allow to cool slightly.
8. Shred the pork using two forks. Serve with soft tortillas, shredded cabbage, spring onions, hoisin sauce, some fresh coriander and lime wedges.
