• 1 kg (2 lb 4 oz) rindless pork shoulder or belly
• 2 teaspoons vegetable oil
• 250 ml (9 fl oz/1 cup) water
• 200 g (7 oz) soft brown sugar
• 60 ml (2 fl oz/¼ cup) fish sauce
• 1½ tablespoons soy sauce
• 2 tablespoons rice vinegar
• 5 star anise
• 2 teaspoons Chinese five spice

Preheat the oven to 180°C (350°F) or 160°C (315°F) fan forced.

Cut the pork into 4 cm (1½ inch) pieces. Heat the vegetable oil in a large heavy-based frying pan and brown the pork on all sides.

Transfer the pork to a large roasting tin with all of the remaining ingredients. Cover the tin tightly with foil and roast for 30 minutes. Remove the foil, increase the heat to 220°C (425°F) or 200°C (400°F) fan forced, and cook for another hour or until the sauce is completely syrupy. You will need to keep turning the pork every 15 minutes or so. Cool slightly, then slice the sticky pork into smaller pieces and serve.