Pot-roasted pork shoulder with pineapple and Chinese greens

This dish is based on a recipe in a little community cookbook I bought in Eumundi, at Berkelouw Books. The recipe book has a very good section on pot-roasting, a method I have always liked for slow-cooking meat.

Ingredients

1 Tbsp	Vegetable oil
1 kg	Boned pork shoulder roast (Main)
4 large	Garlic cloves, peeled and squashed
6 slices	Fresh ginger, 1cm thick
3	Star anise pods
2	Red chillies, split in half lengthways up to the stem
2 Tbsp	Brown sugar
¼ cup	Japanese soy sauce
¼ cup	Shaoxing wine, Chinese cooking wine
¼ cup	Water
1 cup	Pineapple juice
½	Pineapples, peeled and cut into 3cm chunks (Main)
600 g	Chinese greens, (any combination of Shanghai bok choy, gai lan, choy sum), bok choy halved lengthways, gai lan and choy sum stalks cut into 5cm lengths (Main)
1 Tbsp	Sesame oil
1 handful	Coriander sprigs, for serving
1 pot	Steamed rice, to serve 4 people

Directions

1. Heat the oven to 175C.
2. Heat the oil in an ovenproof and heat-proof casserole over moderate heat. Add the pork and brown all over.
3. Remove from the heat and add the garlic, ginger, star anise, chillies, sugar, soy sauce, wine, water and juice.
4. Cover and place in the oven for 2 hours or until very tender. Turn the pork a few times during cooking.
5. Remove from the oven, uncover and lift the pork out on to a warm serving platter. Strain the cooking liquid, but keep the chillies. Put the liquid and chillies into a wok and place over high heat. Bring to the boil .
6. Add the pineapple and greens and boil for 2 minutes or until the green are well wilted.
7. Place the greens around the pork and pour the pineapple and liquid over everything. Drizzle the sesame oil over the pork. Slice the pork and serve with the pineapple, greens and liquid with steamed rice on the side. Sprinkle some coriander sprigs on top.