4 pieces pork osso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder
1 tbsp olive oil
250ml Shaohsing rice wine or dry sherry
100g ginger, finely sliced
2 garlic cloves, sliced
12 spring onions, 8 fat ones and 4 thinner ones
1 dried red chilli (look for Kashmiri chillies for a good flavour)
500ml chicken or vegetable stock
1 tbsp miso paste (optional)
2 tbsp soy sauce
steamed rice and bok choi, to serve
Heat oven to 190C/170C fan/gas 5. Brown the pork on both sides in the oil, then transfer it to a large casserole dish. Deglaze the pan you used for browning with the rice wine or Sherry and add it to the casserole. Add the ginger and garlic. Trim the ends off the 8 fat spring onions and add these to the pan whole along with the chilli, stock, miso paste (if using) and soy sauce. Bring everything to a simmer, then cover and put the casserole in the oven for 2 hrs.
Remove the lid from the casserole and cook for a further 20 mins. Chop the 4 thinner spring onions and add them to the casserole just before serving with steamed rice and bok choi.