Chinese spiced pork pancakes
Bill Granger celebrates Chinese New Year by showing us how to make a delicious Asian-inspired meal of pork pancakes served with hoisin sauce.
2kg pork shoulder on the bone2 tbsp sea salt1 tsp ground white pepper2 tbsp light flavoured oil200ml light soy sauce4 tbsp soft brown sugar3 star anise2 cinnamon sticks 10 thin slices ginger5 garlic cloves, lightly bruised with the flat of a knife2 spring onions, chopped
Chinese pancakesHoisin sauceSpring onions, shreddedCucumber, cut into batons
Preheat the oven to 220C. Score the pork rind every 1 cm with a very sharp blade, taking care not to cut through to the meat.
Place the pork in a deep roasting tray and rub half the salt, the pepper and the oil into the rind. Sprinkle with the remaining salt. Roast for 20 minutes or until the skin is crackled.
Remove from the oven and add the soy sauce, 200ml water, sugar, star anise, cinnamon sticks, ginger, garlic and spring onion to the tray. Reduce the temperature to 180C and cook for a further 1 hour 40 minutes or until the pork is very tender.
Slice and serve with the pancakes, hoisin and spring onion and cucumber.