Ingredients
- ~2kg boneless pork shoulder
- 1 teaspoon five-spice powder
- 1/8 cup sesame oil
- 5 spring onions
- fresh ginger
- 1 tablespoon cinnamon powder
- 4 garlic cloves
- 1 cup Chinese rice wine
- 1/3 cup soy sauce
- 1 cup chicken stock
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 bunches pak choy
- 2 bunches of broccolini
- 4 carrots
- Sesame seeds
- Rice
- Lemon wedges
Method
- Remove string and discard rind from pork. Rub over with five-spice powder then brown off in frypan.
- Combine onion, ginger, cinnamon, garlic, Chinese rice wine, 1/4 cup soy sauce, stock and sugar in the base of a slow cooker. Add pork in and cook on low for 8 hours.
- Preheat oven to 200C. Transfer pork to a tray lined with baking paper. Combine honey and remaining soy and brush pork with the honey mixture. Bake for until sticky (5 to 10 minutes). Cool for 15 minutes.
- Steam pak choy, broccolini and carrots. Cook rice and serve with pork pulled into pieces. Add the remaining mixture from the slow cooker.