The last thing I aspire to do is bore you with yet another slow cooked pork shoulder, but evidently I'm going to anyway. In my defense this one is different. Chinese flavours such as star anise, cinnamon and ginger complement pork exceptionally well. Imagine a piece of pork belly with it's succulent layers of tasty meat and fat and the incredibly crisp skin. Even without seasoning it still smells like Chinese food to me. Or the sweet and sour pork everyone loves so much, the crisp battered pork balls dipped in an intensely red sauce full of the tang of vinegar and the sweetness of sugar. It's one of the world's most popular foods for a reason.
Whilst I had Nigel Slater's tome Tender out to make the cake of the last post, I flipped through and was intrigued by an interesting sounding recipe for plum sauce. It was quite a strange set of instructions.
