Miso & ginger braised pork with pickled chillies

1. Mix the pork with the salt in a non-metallic bowl, cover and place in the fridge for at least 1 hour, or up to 12 hours if possible. If you are short on time, leave the mixture at room temperature for 30 minutes while you prepare the other ingredients.

2. Place the miso paste, light brown sugar, Shaoxing wine, both soy sauces and oyster sauce in a mixing bowl. Mix well. Set aside.

3. Heat 2 tbsp oil in a large saucepan or casserole dish. Brown the pork pieces in batches, adding more oil if it sticks. Remove with a slotted spoon once browned. In the same saucepan, heat the remaining oil. Sauté the garlic and ginger for 2 minutes until fragrant, then return the pork to the saucepan, followed by the sauce and 500ml water.

4. Bring to the boil, then reduce the heat to low, cover and cook for 40 minutes. Remove the lid and continue cooking over a low heat
for another 30-40 minutes until the meat is sticky, soft and tender.

5. Meanwhile, pickle the chillies. Slice the chillies. Heat the vinegar, 50ml water and sugar in a small saucepan until the sugar has dissolved. Pour over the sliced red chillies and set aside at room temperature.

6. When the meat is cooked you might need to thicken the sauce. If so, mix the cornflour with 2 tbsp cold water, add to the pork and stir until thickened. Remove from the heat. Discard the ginger pieces, if liked. Serve with the pickled red chillies. Rice or noodles and some blanched leafy greens make ideal accompaniments.