- 1.6kg - 2kg pork shoulder
- 2 tbsp Chinese five spice (or a 2 tbsp mix of toasted & ground fennel seeds, ground ginger, cinnamon, star anise & cloves)
- 10cm piece fresh ginger, sliced
- 5 whole garlic cloves
- ⅓ cup Pams Soy Sauce
- ¼ cup vinegar (preferably rice wine vinegar)
- 1 onion, cut into quarters
- ¾ cup of Pams Brown Sugar
- Remove and discard rind from pork. Rub pork all over with five-spice powder and loads of cracked pepper.
- Heat a glug of oil in a large frying pan over medium-high heat. Add pork and cook for 4 minutes each side or until browned all over.
- Combine ginger, garlic, soy, vinegar, onion and ¼ cup of brown sugar in the base of the slow cooker. Place pork into slow cooker and cook on low for 8 hours or high for 4.5 hours until pork is tender.
- Once cooked, drain the liquid from the dish, removing the aromatics, and add to a small saucepan. Add remaining sugar and reduce until thick and sticky.
- Place pork on a large serving platter and pour over the sauce before serving.
Garnish your pork with spring onion and chopped chilli, and serve with jasmine rice and steamed bok choy. If you don't have a slow cooker, make this in a deep roasting pan or dutch oven by adding 1 cup of water, then cover and cook at 150C for 3 hours before removing liquid.