This is really easy and delicious. You can make it in advance and reheat it when you’re ready to serve, but it’s also great cold with some pickled cabbage and fried wontons.
Put the brown sugar, shaoxing, garlic, ginger, cinnamon, star anise, Sichuan peppercorns and sea salt along with
Shred the meat off the bone and put in a serving bowl. Strain the stock through a fine sieve and discard the solids. Reheat about
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