1kg pork shoulder (no skin) belly also works well
3 cloves of garlic (lightly crushed)
one thumb size piece of ginger (sliced)
200ml soy sauce
500ml chicken stock
2 star anise
1 cinnamon stick
3 spring onions
1/4 tsp chilli flakes
2 onions (sliced)
2 tbsp cornflour
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.