Directions

1. First Season the pork shoulder with salt and pepper, go easy on the salt, there’s soy sauce to go in that will add all the saltiness you need.

2. To a heated pan add some cooking oil and place the pork should into brown on all sides.

   
   

3. Remove the browned pork shoulder from the pan and add the diced shallots, garlic and thickly sliced fresh ginger. Fry that for a couple of minutes then add in the star anise.

   
   

4. Add the chicken stock, the apple cider vinegar and the soy sauce and heat until all the fond has been removed from the base of the pot/pan.

   
   

5. Add the rock sugar and dissolve into mix.

   
   

6. Place the entire bunch of scallions on and on top add the pork shoulder, the scallion is acting as a bed and will be removed at the end before the remaining liquid is used to make a gravy.

   
   

7. Place the pot/ pan over indirect heat and cover with a lid. Keep an eye on the cook, you may need to add some more stock, do this while you are rotating the pot/pan for even cooking.

   
   

8. Cook at around 350 - 375 f (176–190Celsius ) for about two and one half hours. Aim for an internal temperature of 190-200f. (88-93 Celsius)