Chinese braised pork with double spring onions

• pieces pork↗4

  osso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder

• rapeseed oil↗1 tbsp tbsp
• Shaohsing rice wine↗250ml ml

  or dry sherry

• ginger↗100g g

  finely sliced

• garlic cloves↗2

  sliced

• spring onions↗12

  8 fat ones and 4 thinner ones

• dried red chilli↗1

  (look for Kashmiri chillies for a good flavour)

• chicken or vegetable stock↗500ml ml
• miso paste↗1 tbsp tbsp

  (optional)

• soy sauce↗2 tbsp tbsp
• steamed rice and bok choi

  to serve

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Brown the pork on both sides in the oil, then transfer it to a large casserole dish. Deglaze the pan you used for browning with the rice wine or Sherry and add it to the casserole. Add the ginger and garlic. Trim the ends off the 8 fat spring onions and add these to the pan whole along with the chilli, stock, miso paste (if using) and soy sauce. Bring everything to a simmer, then cover and put the casserole in the oven for 2 hrs.

2. 2

   Remove the lid from the casserole and cook for a further 20 mins. Chop the 4 thinner spring onions and add them to the casserole just before serving with steamed rice and bok choi.