1.8kg boneless pork shoulder

1 tsp five-spice powder

1/4 cup peanut oil

5 spring onions, trimmed, halved, plus extra sliced to serve

10cm piece fresh ginger, sliced

1 cinnamon stick

4 garlic cloves, bruised

1 cup shao hsing (chinese rice wine) or ¾ cup mirin

1/3 cup light soy sauce

1.5 cups chicken stock

2 tbsp brown sugar

2 tbsp honey

2 bunches pak choy, halved lengthways

4 long red chillies, halved lengthways

Sesame seeds, to serve

Fresh coriander leaves, to serve

Steamed jasmine rice, to serve

Lemon wedges, to serve

Step 1

Remove string from pork. Remove rind by slipping a sharp serrated knife under the rind of the pork and leave a layer of the fat but carefully peel off the rind.  Heat 2 tablespoons oil in a large frying pan over medium-high heat. Add pork. Cook for 4 minutes each side or until browned.

Step 2

Combine onion, ginger, cinnamon, all spice, garlic, shao hsing, 1/4 cup soy sauce, stock and sugar in the base of a 5.5-litre slow cooker or large bakingtray. Place pork in slow cooker. Cover. Cook on HIGH for  hours 30 minutes or until pork is tender OR if using an oven, place the pork on chopped onion; pour the sauce over the pork , cover the baking tray with foil and slow cook for 6 hours on 150 °C degrees 

Step 3

Meanwhile, cook rice 

Step 5

Heat remaining oil in a small frying pan over medium-high heat. Add chillies, pak choi and a clove of garlic sliced. Cook, turning occasionally, for 4 minutes or until cooked. Remove from heat. Serve alongside the shredded pork.