Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


  • 1 kg/ lb shoulder of pork salt and pepper
  • 2 tbsp


The day before you want to cook: cut the pork into strips 5–6 cm / 2–2½ wide and put them into a dish into which they will just fit in a single layer. Season lightly with salt and pepper, then dribble over the oil, soy sauce and rice wine. Sprinkle over the shallots and garlic. Spoon over the hoisin sauce, cling-wrap and refrigerate overnight.

The next day, remove the pork from the frid