Braised Pork with Cranberry & Five-spice Recipe

Ingredients
800g boned pork shoulder, trimmed
1 tablespoon vegetable oil
3/4 cup whole berry cranberry sauce
1/4 cup soy sauce
1/4 cup shao hsing (Chinese cooking wine)
2 teaspoons finely grated orange rind
1/3 cup orange juice
1 cup chicken stock
2 teaspoons Chinese five-spice powder
2 garlic cloves, thinly sliced
3cm piece fresh ginger, peeled, thinly sliced
2 bunches baby bok choy, trimmed, roughly chopped
Cooked rice stick noodles, to serve

Method

Step 1. Preheat oven to 180°C/160°C fan-forced. Cut pork into 3cm cubes. Heat oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook the pork, in two batches, for 5 to 6 minutes or until well browned. Transfer to bowl. Drain any oil from the dish.

Step 2. Return pork to dish. Add sauces, shao hsing, orange rind, orange juice, stock, spice, garlic and ginger. Cover. Bake, stirring occasionally, for 1 hour 30 minutes to 2 hours or until pork is very tender.

Step 3. Place bok choy on top of pork in dish. Cover. Bake for a further 5 minutes or until bok choy has wilted. Serve pork and bok choy with a little sauce and rice noodles.