– 500 g (1 lb) pork shoulder - 30 g (1 oz or 2 tsp.) hoisin sauce - 50 ml (3 ⅜ tbsp.) soy sauce - ½ tsp. 5 spice mix - 500 ml (2 cups) water 55 g (2 oz or 3 tbsp.) sugar - iceberg or other favorite salad for serving
Brush the pork shoulder with hoisin sauce and leave to marinate for 2 hours. After 2 hours, transfer the meat to a saucepan, add the soy sauce, water and 5 spice mix and stir.
Place the pot on the heat, bring to a boil, cover and reduce heat, braise for 30 minutes, turning the meat over halfway through. Add the sugar, braise for another 1 hour. Remove the meat and boil the liquid down to a sauce over medium heat for about 10 minutes.
Slice the meat thinly and leave to cool. Slice iceberg lettuce, place on a platter, arrange meat on top, pour sauce over. Serve cold.