- 5 tbsp soy sauce
- 4 tbsp chilli powder
- 3 tbsp Chinese five-spice powder
- 2 tbsp light muscovado sugar
- 2 garlic cloves, finely chopped
- 4cm/1½in fresh root ginger, peeled and finely chopped
- 3kg/6lb 8oz boneless pork shoulder, rind removed
- 3 tbsp sesame oil
- 2 tbsp soy sauce
- ½ red cabbage, very thinly sliced
- 1 red onion, finely chopped
- 1 large carrot, cut into thin matchsticks
- 2 red chillies, finely chopped (seeds removed if you prefer less heat)
- handful coriander leaves (optional)
- black pepper
- 150g/5½oz mayonnaise
- 10-12 sesame seed buns, split open and toasted
- Preheat the oven to 150C/130C Fan/Gas 2.
- For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste.
- Put the pork in a deep roasting tray and massage the paste over the meat. Cover with foil and cook for 8–10 hours, or until the meat is so tender you can shred it with a fork.
- Just before serving, make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Add the cabbage, onion, carrot, chilli and coriander. Toss together until well mixed. Season to taste with pepper.
- Once the pork is ready, shred it with a fork. Serve it piled into toasted sesame buns with a smear of mayonnaise and the spicy slaw.