Asian-spiced hot & sour pork belly & plum buns

Preheat the oven to 220°C, gas mark 7. Rub the pork belly flesh with the dry five spice, and rub the oil and some salt into the scored skin. Place on a rack over a roasting tin of just-boiled water and roast for 15 minutes, then reduce to 150°C, gas mark 2 and cook for 2 hours until the meat is tender.

Meanwhile, place the plums and shallots in a separate large roasting tin, add the cinnamon stick, star anise, chillies, sugar, wine and chicken stock. Place in the oven with the pork to cook for 40-50 minutes until soft. Remove from the oven, leave to cool and spoon into a serving bowl.

Remove the pork from the oven and place on a board, pull away the crackling and cut into portions, then shred the flesh. Serve piled into the toasted buns, topped with some plum sauce, cucumber and salad onions.