• 5 tbsp soy sauce
• 4 tbsp mild or hot chilli powder
• 3 tbsp five-spice powder
• 2 tbsp light muscovado sugar
• 2 garlic cloves, finely chopped
• 4cm piece of fresh ginger, peeled and finely chopped
• 3kg boneless pork shoulder

Spicy slaw:

• 3 tbsp sesame oil
• 2 tbsp soy sauce
• ½ red cabbage, very finely sliced
• 1 red onion, finely chopped
• 1 large carrot, cut into thin matchsticks
• 2 red chillies, deseeded for less heat if preferred, finely chopped (optional)
• large handful of fresh coriander leaves (optional)
• freshly ground black pepper

1. Place the soy sauce, chilli powder, five-spice, sugar, garlic and ginger in a large heavy pan and mix together well to give a sloppy paste.
2. Place the pork shoulder or brisket of beef in the pan, getting your hands in, massage the spice mixture into the meat.Put the lid on and cook on low for 4-5 hours or until the meat is so tender you can shred it with a fork.
3. For the slaw: Mix the sesame oil and soy sauce together in a large bowl. Toss the cabbage, onion, carrot, chilli (optional) and coriander, if using, through until well mixed. Season to taste with pepper.
4. Once the pork is ready, shred it with a fork and serve. It is delicious piled into toasted sesame buns with the spicy slaw.
5. If you would like to serve it with a sauce, then bubble the cooking juices in a large wide pan on a high heat for 10–15 minutes until reduced and thickened slightly. Season to taste with pepper.

Recipe by Lisa Fearn, originally featured on Prynhawn Da.

Instagram: @lisafearncooks

Twitter: @lisaannefearn