Pork shoulder braised in black vinegar & rice wine with pickled chillies

• pork shoulder↗1 ½kg kg

  cut into 4cm/11/2in pieces

• soy sauce↗3 tbsp tbsp
• Shaohsing rice wine↗200ml ml

  (or dry Sherry)

• vegetable oil↗2 tbsp tbsp
• garlic cloves↗2

  thinly sliced

• piece ginger↗5cm/2in

  peeled and julienned

• light brown soft sugar↗50g g
• oyster sauce↗3 tbsp tbsp
• Chinese black vinegar↗125ml ml

  (see tip)

• vegetable stock↗500ml ml
• bird's-eye red chillies↗1 long or 2

  sliced

• shallot↗1

  thinly sliced

• rice wine vinegar↗75ml ml
• toasted sesame seeds↗
• julienned spring onions
• steamed rice

Step-by-step instructions

1. 1

   Put the pork in a bowl and add 1 tbsp each of the soy sauce and rice wine. Toss to combine, then cover and chill for 1 hr, or overnight if time permits.

2. 2

   To make the pickled chillies, put the chilli, shallot and rice vinegar in a small bowl with a big pinch of salt, and let stand for 1 hr or more.

3. 3

   Heat the vegetable oil in a heavy- based saucepan over a medium heat, add the garlic and ginger, and sauté for 2-3 mins or until golden. Add the pork and all the remaining ingredients, and bring to the boil. Reduce the heat to low, cover and simmer for 45 mins. Remove the lid from the pan to allow the liquid to reduce, and cook for a further 45 mins or until the meat falls apart.

4. 4

   Serve scattered with the sesame seeds and spring onions, with steamed rice and the pickled chillies on the side.