Preheat the oven to 180°C. Rub the meat well with the spices. Place in a roasting pan and cover tightly with foil. Roast for about
1½ hours. Switch off the oven and allow the meat to cool inside until you can work with
it. Using a sharp knife, cut the meat into bite-size chunks.
Heat the oil in a pan (remember, the pork is also fatty) and fry the bites until crispy all over. Remove and add the sugar and water to the pan, stirring until all the sugar has dissolved, then bring to a boil. Boil until the sugar caramelises and turns the colour
of honey.
Add the char siu sauce to the caramel, spoon the crispy pork bites into the pan (be careful, it may spatter), and stir-fry until the cubes are syrupy and glossy. Sprinkle with chopped spring onions and chilli and serve with sticky rice and overnight coleslaw.
Slice 1 medium cabbage (you need about
500ml), thinly sliced 1 white onion and
5 radishes, and mix well with 125ml sugar in a shallow bowl. Bring 180ml rice wine vinegar, 45ml sesame oil, 5ml mustard powder and 3ml anise to the boil and pour hot over the cabbage. Seal the bowl with cling film and refrigerate for at least 3 hours or overnight. Drain the sauce and season to taste with salt and chopped fresh coriander.
