Pulled Pork Vietnamese Style

Ingredients

Oil

1 kg rindless, boneless pork belly or pork neck

knob of ginger, roughly chopped

4 cloves garlic, crushed

2 small red chillies, roughly chopped

sea salt and freshly ground black pepper

Method

Heat oven to 120°C fan forced.

Heat a suitable size stove top/oven dish. When hot add the oil and season the pork with a little sea salt and freshly ground pepper. Seal off and lightly brown on all sides, then add the ginger, garlic, chillies and season with sea salt and freshly ground black pepper.

Pour in some water, enough to come up over about one third of the meat, and place the pan on a low heat. As soon as it starts to boil cover with a lid or tin foil and put in the oven for 2½-3 hrs.

The meat should now be soft and very tender. Leave it to cool slightly in the pan. Pick out the pork and shred the pork by hand with two table forks.

Note: the cooking liquid is not required but could be left to cool, the fat removed and used as a stock for other dishes