Ingredients 2 kg boneless pork shoulder
1/2 cup soy sauce
1/2 cup honey
2 whole star anise
5 cm piece fresh ginger, peeled and thinly sliced
1 cinnamon stick
2 1/2 cups chicken stock
2 tbsp cornflour
2 bunches bok choy, chopped
steamed rice, to serve
Place pork in a stockpot or large saucepan. Add soy sauce, honey, star anise, ginger and cinnamon stick.
Add enough stock to reach three-quarters up the side of the saucepan, adding extra stock or water if necessary. Place over a medium heat until simmering. Reduce heat to very low. Cover and simmer gently for 3 hours or until pork is tender, skimming surface occasionally and turning pork every 30 minutes.
Transfer pork to a large bowl. Cover with foil to keep warm.
Line a large sieve with layers of damp muslin. Strain cooking liquid through lined sieve into a large bowl. Return liquid to stockpot over a medium heat. Bring to a simmer. Combine 2 tbsp water and cornflour in a small bowl until a smooth paste forms. Add mixture to pan. Cook, stirring, for 2 minutes or until sauce boils and thickens slightly. Add the bok choy, cover and leave to cook in the steam for 2 minutes until just wilted.
Shred the pork. Divide rice and bok choy between serving dishes and top with pork and sauce.