Chinese red cooked pork. Recipe came from a free cookbook given away by bp petrol for spending £6 on fuel if I remember correctly
4lb boned and rolled pork skin on
450ml [size=78%]chicken stock or water[/size]
200ml soy sauce
4garlic cloves skinned and sliced
5cm piece of fresh ginger peeled and sliced (I use cheats bottled fresh ginger)
2tsp Chinese five-spice powder
4 tbsp sugar
150ml dry sherry (I usually use medium or whatever to hand)
Scald pork with hot water, drain and patients dry.
Pour stock into a large flameproof casserole, add soy sauce,garlic,ginger, fivespice and sugar. Bring to the boil, lower heat and simmer for 5 minstrel.
Add pork, skin side down baste well cover and cook for 1 and a half hours 180`
Remove lid turn skin side up, baste cook uncovered for 30 minstrel or until pork is very tender.
Transfer casserole to top of cooker, add sherry bring to the boil.
Boil rapidly for 15mins continually basting the meat until glazed. Take care not to burn the bottom of the meat.
Serve hot or cold with remaining sauce
Enjoy