Roast Pork with Plum, Soy & Star Anise

This feast is an ideal swap for Sunday’s roast chicken.

1. Put the pork strips in a dish. Blend the plum, hoisin and oyster sauces with the sugar, spices, soy sauce, rice wine, ginger and garlic. Pour half of this mix over the pork and coat well. Cover and leave to marinate for as long as you can, ideally overnight.
2. Heat the oven to 220°c/ fan 200°c/ 425°f. Put a wire rack over a roasting tin and pour a large mug of water into the bottom. Put the pork onto the rack and roast for 15 minutes then reduce the oven to 180°c/ fan 160°c/ 360°f.
3. Cook for a further hour, basting with the leftover marinade every 10 minutes, turning once halfway through cooking.
4. Meanwhile, cook the rice, wash well and put into a pan and cover with 500ml of water. Season and bring to the boil then cover and simmer for 10 minutes then drain into a sieve and sit over the top of the pan and cover with the lid to steam.
5. Put the greens in a steamer and cook for 2-3 minutes then put into a dish and drizzle with soy sauce.
6. Slice the pork and serve out the rice and greens.

28.2oz pork shoulder, skin removed but fat left on, cut into strips about 1.5 inches thick

3 tbsp plum sauce

2 tbsp hoisin sauce

2 tbsp Oyster sauce

2 tbsp Brown sugar

2 Star anise

1 tsp Chinese 5 spice

3 tbsp Soy sauce

2 tbsp Shoaxing rice wine

3cm piece fresh ginger, peeled and grated

3 cloves garlic, grated

8.8oz basmati or jasmine rice

10.5 asian greens (bok choy or pak choy)

1 tbsp soy sauce

Sea salt & freshly ground pepper

800g pork shoulder, skin removed but fat left on, cut into strips about 4cm thick

3 tbsp plum sauce

2 tbsp hoisin sauce

2 tbsp Oyster sauce

25g Brown sugar

2 Star anise

1 tsp chinese 5 spice

3 tbsp Soy sauce

2 tbsp Shoaxing rice wine

3cm piece fresh ginger, peeled and grated

3 cloves garlic, grated

250g basmati or jasmine rice

300g asian greens (bok choy or pak choy)

1 tbsp soy sauce

Sea salt & freshly ground pepper

Roasting tin

Wire rack

Steamer