• 5 tablespoons soy sauce
• 4 tbsp chilli powder
• 3 tablespoons five-spice powder
• 2 tablespoons light muscovado sugar
• 2 cloves of garlic
• A 4cm piece of fresh ginger
• 3kg pork shoulder (boneless, skin removed)

Spicy Slaw

• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• ½ red or white cabbage
• 1 red onion
• 1 carrot
• 1 red chilli
• Handful of fresh coriander leaves (optional)
• Black pepper

1. Place the soy sauce, chilli powder, five spice, sugar, garlic and ginger in a large heavy pan and mix well to form a wet paste.
2. Place the pork shoulder (or beef breast) in the pan, then use your hands to massage the spice mixture into the meat.
3. Put a lid on the pan or cover it with foil, and cook on a low heat for 4–5 hours, or until the meat is so tender that you can easily tear it with a fork.

Slaw

1. Mix the sesame oil and soy sauce in a large bowl.
2. Add the cabbage, onion, carrot, chilli (if using) and coriander (if using), and mix well until everything is evenly coated.
3. Season with freshly ground black pepper to taste.

Recipe by Lisa Fearn on Prynhawn Da

Instagram : lisafearncooks