1 kg large chunks pork shoulder

50g honey

2 tbsp five spice

2 tbsp Szechuan peppercorns

30ml soy

500ml chicken stock

3 cloves garlic


250g cooked long grain rice

100g peas

6 spring onions, chopped

1 tbs sesame oil

3 beaten eggs

2 cloves garlic

Serve with more chopped spring onions, sesame seeds and a drizzle of soy sauce.


1. Seal the pork on all sides

2. Add the honey, 5 spice, peppercorns, garlic and soy

3. Cook 5mins. Add the stock, stir well

4. Cover and cook at 180C for 1.5 hours minimum

5. Rice – fry the onion, garlic in the sesame oil for 2-3 minutes in a hot wok

6. Add the eggs, cook 2-3 minutes

7. Add everything else and stir fry for 3 minutes

8. Serve the pork on top of the rice with more spring onions, sesame seeds and more soy