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 bone
2 tbsp sea salt
1 tsp ground white pepper
2 tbsp light flavoured oil
200ml light soy sauce
4 tbsp soft brown sugar
3 star anise
2 cinnamon sticks
10 thin slices ginger
5 garlic cloves, lightly bruised with the flat of a knife
2 spring onions, chopped
Spring onions, shredded
Cucumber, 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.