Chinese style pulled pork

It's Mother's Day this weekend so John Whaite is cooking his mum Linda's favourite dish - Chinese style pulled pork!

Serves: 4 - 6

Recipe:

1 kg pork shoulderSalt for cracklingOil for searing2 fennel bulbs roughly chopped2 leeks roughly chopped2 star anise2 cloves garlic peeled and crushed100ml shaoxing rice wine or dry sherry2 tbsp light soy sauce2 tsp fish sauce2 dried red chilliesA pinch of black pepper500 ml chicken stock1 medium Bramley apple peeled, cored and in 1 inch cubes

Method:

• Preheat the oven to 160C/140C fan/320F/gas mark 3. Remove the crackling fat from the pork, and place it onto a baking sheet. Rub a little salt into both sides of the crackling fat and set to one side

• Heat a heavy based casserole - big enough to fit all of the ingredients in - over a high heat and add the oil. Once the oil shimmers, add the pork shoulder to the pan and sear for about 3 minutes, turning occasionally to ensure the entire flesh is seared

• Stir in the fennel, leeks, star anise, garlic, rice wine or sherry, soy sauce, fish sauce, chillies, pepper, stock and apple. Bring the pan to a boil, then remove from the heat and place on the lid. Put the casserole and the tray of crackling into the oven. Use two shelves if necessary.

• Slowly cook for 4 hours, remove the crackling from the greasy tray and allow to cool and crisp on a plate. Remove the pork from the pan and shred using forks then return to the spiced cooking liquor. Serve with boiled white rice or roast potatoes, and a generous helping of crispy crackling