Crispy Pork Pancakes

Roughly chop the onion along with 4 of your spring onions. Peel and roughly chop your garlic and ginger. Chop up the pork into large 10cm chunks.

In a large heavy-bottomed pot, set over a high heat, add a glug of oil. Sear your pork on all sides so it is deeply browned. Take out the meat and add in the chopped onion, spring onion, and ginger. Sauté the veg in the pork fat until golden brown, for about 5 mins. Stir in the garlic, five-spice and star anise and cook for 1 min until fragrant.

Deglaze the pot with 500ml of water, honey, apple cider vinegar, 2 tbsp of soy sauce, and 2 tbsp of hoisin sauce. Mix well and add the meat back in. Braise with the lid on a medium heat for 4 to 6 hours. You'll know your meat is ready when it's starting to fall apart when you press on it.

Preheat the grill to the highest setting.

Julienne the remaining spring onions and your cucumber.

Transfer the meat and cooking liquid into a large bowl and shred up the meat with two forks. Mix it well with the sauce and season with salt.

Lay out the meat in a thin layer onto a lined baking sheet. You may want to use two baking trays to avoid overcrowding the dish – the thinner the layer the crispier the pork! Grill for 5 mins until very crispy and browned.

To serve, warm up the Chinese pancakes according to packet instructions. Spread ½ tsp of hoisin sauce on a pancake, pile on the crispy meat, cucumber and spring onions. Wrap it up and enjoy.