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

Dinner with 16 ingredients.

Servings: 6

Total time: 125 minutes

Ingredients

• 125 millilitre Chinese black vinegar (see tip)
• 75 millilitre rice wine vinegar
• toasted sesame seeds
• 500 millilitre vegetable stock
• steamed rice
• 50 gram light brown soft sugar
• 1 shallot thinly sliced
• 5cm/2in piece ginger peeled and julienned
• 2 tablespoon vegetable oil
• 3 tablespoon soy sauce
• 200 millilitre Shaohsing rice wine (or dry Sherry)
• 2 garlic cloves thinly sliced
• 1 long or 2 bird's-eye red chillies sliced
• 3 tablespoon oyster sauce
• 1 1/2kg pork shoulder cut into 4cm/11/2in pieces
• julienned spring onions

Method

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