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
25g honey
1 tsp five-spice powder
Salt, to taste
Chinese pancakes, store bought
Sliced spring onions
Hoisin sauce
Cucumber
Fresh herbs
- 1
Cut the pork into five or six large pieces, and place them in a large
ovenproof casserole dish with a lid. - 2
Mix the miso paste, paprika and sesame oil in a bowl.
- 3
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.
- 4
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.
- 5
Serve the meat in chinese pancakes with spring onion, cucumber, hoisin and fresh herbs.