Ingredients
1 kg large chunks pork shoulder
50g honey
2 tbsp five spice
2 tbsp Szechuan peppercorns
30ml soy
500ml chicken stock
3 cloves garlic
Rice
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.
Method
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
