Ingredients

• 5 tbsp soy sauce
• 4 tbsp chilli powder
• 3 tbsp Chinese five-spice powder
• 2 tbsp light muscovado sugar
• 2 garlic cloves
• finely chopped
• 4cm/1½in fresh root ginger
• peeled and finely chopped
• 3kg/6lb 8oz boneless pork shoulder
• rind removed
• 3 tbsp sesame oil
• 2 tbsp soy sauce
• ½ red cabbage
• very thinly sliced
• 1 red onion
• finely chopped
• 1 large carrot
• cut into thin matchsticks
• 2 red chillies
• finely chopped (seeds removed if you prefer less heat)
• handful coriander leaves (optional)
• black pepper
• 150g/5½oz mayonnaise
• 10-12 sesame seed buns
• split open and toasted

Directions

• Preheat the oven to 150C/130C Fan/Gas 2.
• For the pork
• put the soy sauce
• chilli powder
• Chinese five-spice
• sugar
• garlic and ginger in a large bowl. Mix together to make a sloppy paste.
• Put the pork in a deep roasting tray and massage the paste over the meat. Cover with foil and cook for 8–10 hours
• or until the meat is so tender you can shred it with a fork.
• Just before serving
• make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Add the cabbage
• onion
• carrot
• chilli and coriander. Toss together until well mixed. Season to taste with pepper.
• Once the pork is ready
• shred it with a fork. Serve it piled into toasted sesame buns with a smear of mayonnaise and the spicy slaw.