Ingredients
• 2kg-piece boneless pork shoulder
• 125ml (1/2 cup) soy sauce
• 125ml (1/2 cup) sweet sherry
• 125ml (1/2 cup) honey
• 2 whole star anise
• 5cm-piece fresh ginger, peeled, thinly sliced
• 1 x 7cm cinnamon stick
• 625ml (2 1/2 cups) chicken stock
• 2 tablespoons water
• 1 tablespoon cornflour
• Steamed rice, to serve
• Steamed Asian greens, to serve
Method
1. Place the pork in a large heavy-based saucepan. Add the soy sauce, sherry, honey, star anise, ginger and cinnamon.
2. Add enough stock to the pan to reach three-quarters of the way up the side of the pork, adding extra stock or water if necessary. Place over medium heat. Bring to a simmer. Reduce heat to very low. Simmer gently, covered, skimming the surface occasionally and turning the pork every 30 minutes, for 3 hours or until the pork is tender.
3. Transfer the pork to a large bowl and cover with foil to keep warm. Line a large sieve with paper towel. Strain the cooking liquid through the lined sieve into a large bowl. Return the liquid to the saucepan over medium heat and bring to a simmer.
4. Combine the water and cornflour in a small bowl until a smooth paste forms. Add the cornflour mixture to the pan. Cook, stirring, for 2 minutes or until the sauce boils and thickens slightly.
5. Thickly slice the pork across the grain. Divide the rice and greens among serving dishes. Top with pork and sauce to serve.
