Serves 4-6

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.

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au