Prep 20 min

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1kg pork shoulder, cut into 4cm cubes

100g cornflour seasoned with sea salt and pepper

6 garlic cloves, peeled and finely chopped

4cm piece fresh ginger, peeled and sliced into thin matchsticks

1 long red chilli, thinly sliced on the diagonal

2 tsp black peppercorns

1 star anise

1 quill cinnamon

100ml apple cider vinegar

100ml light soy sauce, or tamari

250ml pineapple juice

2 red onions, peeled and cut into 2cm cubes

1 red pepper, stalk, pith and seeds discarded, flesh cut into 2cm cubes

1 yellow pepper, stalk, pith and seeds discarded, flesh cut into 2cm cubes

1 small pineapple, peeled, cored and cut into chunks

A few drops of sesame oil

5 spring onions, trimmed and cut into fine strips

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1. Heat two tablespoons of oil in a large casserole dish on a medium heat. Lightly dust the pork chunks with the seasoned cornflour, then fry in batches until well browned on all sides. Transfer to a large plate.

2. In the same pan, saute the garlic, ginger, chilli, peppercorns, star anise and cinnamon for a couple of minutes, until fragrant, then pour in the vinegar, soy sauce and pineapple juice, and bring to a simmer.

3. Put the pork back in the pan, cover and leave to cook on a low heat for 50 minutes, until the meat is very tender. Take off the lid, turn up the heat and cook for a further 15 minutes, until the sauce reduces and turns glossy.

4. When the pork is almost done, heat the remaining oil in wok or saute pan on a high heat and briefly stir-fry the cubed onions and peppers for a minute or two. Using a slotted spoon, transfer to the pork pot. In the same pan, fry the pineapple chunks for five minutes, until they’re starting to caramelise, then gently stir that into the pork, too.

5. Finish with a few drops of sesame oil, scatter the spring onions on top and serve with sticky rice.