1.6kg collar butt
50g red miso paste
10g smoked hot paprika
1 tbsp sesame oil
1 medium granny smith apple, cored
1 small onion, peeled
3cm piece of ginger
3 cloves garlic, peeled and sliced
1 tsp five-spice powder
Salt, to taste
Chinese pancakes, store bought
Sliced spring onions
Cut the pork into five or six large pieces, and place them in a large
ovenproof casserole dish with a lid.
Mix the miso paste, paprika and sesame oil in a bowl.
Coarsely grate the apple, onion, ginger, then add with the garlic to the sauce. Mix well, spoon on the meat and coat it well, then bake at 180°C/160°C fan with the lid on for about 1½ hours until starting to become tender.
Then stir in the honey, five-spice powder and salt and bake uncovered for about an hour more or until the sauce is thick and the meat starts to fall apart.
Serve the meat in chinese pancakes with spring onion, cucumber, hoisin and fresh herbs.