Chinese braised pork with black vinegar

Great for a large gathering, delicious aromatic flavours, can be made ahead.

and shoulder of pork is economical too.

Serves 6/8

1.5kg shoulder of pork, trimmed and diced

1 tablespoon Sichuan peppercorns, toasted and crushed

sea salt and black pepper

2/3 tablespoons sunflower oil

2 onions, diced

3/4 cloves garlic, chopped

2 green chillies, chopped

thumb size piece ginger, chopped

1 tablespoon brown sugar

2 tablespoons black vinegar

2 tablespoon soy sauce

500ml chicken stock or water

1 cinnamon stick and 1 star anise

Place the pork in a large bowl, add the Sichuan peppercorns, salt and pepper and mix well.

Heat the oil and sauté the pork in batches until nicely browned, transfer the pork as it browns

into a braising pan with a lid, now brown the onions, garlic, chilli, ginger in the same pan, adding

a little more oil, if necessary, add the sugar, vinegar, soy, stock, cinnamon and star anise. Pour

the sauce over the pork, simmer for a few minutes, to get everything nicely combined. Reduce

the heat, cover the pan and continue to cook gently for an hour, top up the liquid if necessary.

Test the meat for tenderness, it may need a few more minutes, check the seasoning. Just before

serving add some Chinese greens, soybeans (frozen are good) or chopped pak choi. Noodles or

basmati is perfect with the dish.