Ingredients:1kg pork shoulder (no skin) belly also works well3 cloves of garlic (lightly crushed)one thumb size piece of ginger (sliced)200ml soy sauce 500ml chicken stock2 star anise 1 cinnamon stick3 spring onions5g chives1/4 tsp chilli flakes2 onions (sliced)2 tbsp cornflour
Method:Pre heat the oven to 140 deg c.In a hot pan sear the pork shoulder for one to two minutes either side to get some colour.Place in a deep roasting tray and add the rest of the ingredients except the cornflour. Top it up with water to cover the pork.Place into the oven for 1 ½ to 2 hours.When the shoulder is soft remove it from the oven and place all the liquid into a pot and bring to the boil. Dilute the cornflour with a little water. When the pork stock is at boiling point add the cornflour and cook out for 1-2 mins.Pour the sauce back over the meat and serve it with rice or noodles or some steamed buns.