- Serves: 4-6
- Cook Time: 3 hours 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 350 ml spicy red wine, such as shiraz
- 150 ml rice wine
- 150 ml soy sauce
- water, to cover pork
- 3 kg pork shoulder, boneless
- 250 kg brown sugar
- 2 x 3 cm pieces ginger, sliced
- 1 bulbs garlic, sliced in half
- 2 star anise
- 2 Thai bird's eye chillies
- 2 tsp paprika
- 2 x 3 cm cinnamon sticks
- 1 Chinese cabbage, sliced
- 200 g baby pak choi
- 1/2 cucumber, sliced
- 1 bags spinach leaves
- 1 bunches spring onions, sliced
- chilli sauce, (sambal olek) to serve
1. Put all liquid ingredients, spices and sugar in a large pot and bring to a boil.
2. Add the pork, reduce the heat to a simmer, and skim off any impurities as they rise to the surface.
3. Simmer for 2-3 hours, until pork is tender. Carefully remove the pork from the cooking liquor and transfer to a large platter. Cover with aluminium foil and keep warm. Preheat the oven to 200C/gas 6.
4. Strain the liquid and cook down until it takes on a syrupy consistency. Pour the thickened juices over the pork and bake for 20 minutes, until sticky and glazed.
5. Serve with sambal oelek and stir-fried green vegetables.
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