Method:

1. Heat oil in a heavy based pot over medium-high heat.
2. Add pork, stirring occasionally, and cook for 5-6 minutes until gaining some caramel colour on all sides.
3. Add ginger, garlic, citrus peel, five spice and ikan billis and cook for 2-3 minutes or until fragrant.
4. Add remaining ingredients and stir well. Add 25g water if necessary so pork is just submerged.
5. Cover pot with a lid and reduce heat to a low simmer.
6. Braise gently for approximately 2 hours, or until pork is tender, fat is translucent and the liquid has reduced to approximately half. Or alternatively cook in a pressure cooker for 45 minutes on high, followed by 10-15 minutes on the stove top, high heat to increase caramelisation.
7. Serve with chili, spring onions, bok choy and steamed rice.

Health Notes:

• Grain free
• Gluten free
• HFLC – optional, utilise cauliflower rice instead of regular
• Dairy free
• Nut free – optional, use only sesame oil