For the pork:
- 1kg pork shoulder (boned, fat trimmed)
- 50g piece ginger, finely grated 4 cloves garlic, crushed
- 1-2 long red chilli, halved
- 4-star anise
- 1⁄3 cup tamari (or coconut aminos)
- 1⁄3 cup sweetener (maple syrup or rice malt syrup)
- 1⁄2 cup dry white wine
- 1⁄2 cup chicken stock
- 1 heaped teaspoon Chinese five- spice
For the Asian Slaw:
- 1 green apple, julienned
- 1⁄4 red cabbage, shredded
- 1 red capsicum, thinly sliced
- 1 cup mint, leaves picked from stems
- 1 small red chilli, finely sliced (optional)
- Juice of one lime
Preheat oven to 180°C. Place the pork in a small casserole dish (with a lid). In a small jug mix the ginger, garlic, chill, star anise, tamari, sweeter, wine, stock and five spice.
Pour over the pork, cover with a lid (or foil) and cook for 2 hours, turning after an hour. Remove the lid, increase the heat to 200°C and cook for a further 30 minutes or until the pork is sticky and pulls apart easily.
For the Asian slaw, simply combine ingredients listed. Easy. Serve your slaw alongside the pork.