1kg pork neck or shoulder, roughly chopped
2 tbsp Chinese five spice
Salt and black pepper
1 tbsp lard or vegetable oil, for frying
450ml pale ale
2 garlic cloves, crushed
1 x 4cm piece of ginger, peeled and grated
1 large red chilli, chopped
80ml low-sodium soy sauce
Small soft tortillas
Red cabbage, shredded
Spring onions, finely sliced
Handful of fresh coriander, chopped
Lime wedges, for squeezing
- Preheat the oven to 150˚C/130˚C fan/gas mark 2.
- Rub the pork with the Chinese five spice and season with salt and pepper. Heat the lard or oil in a large pan over a high heat. Working in batches so as not to crowd the pan, brown the pork pieces until golden on the outside. When browned, transfer the pork to a casserole dish.
- Add a splash of pale ale to the frying pan and allow to bubble for 2-3 minutes, using a wooden spoon to scrape up any sticky bits from the bottom of the pan.
- Add the butter and allow to melt. Add the garlic, ginger, chilli and soy sauce. Cook for one minute, then transfer into the casserole dish with the pork.
- Pour in the remaining pale ale. The pork should be just covered — add a little water to top up the liquid slightly if needed.
- Cover tightly with tin foil and a lid. Place in the oven for three hours. Remove and allow to cool slightly.
- Shred the pork using two forks. Serve with soft tortillas, shredded cabbage, spring onions, hoisin sauce, some fresh coriander and lime wedges.
Per serving: 662kcals, 45.1g fat (17.6g saturated), 6.8g carbs (0.3g sugars), 48.4g protein, 0.5g fibre, 0.985g sodium
TEST KITCHEN TIPS
- You could also make this recipe using pork shoulder rather than neck.
- Save the cooking liquid in which you braised your pork, and use as a stock for your next pot of soup.
- Use low-sodium soy sauce to ensure the dish is not too salty.