Sticky Pork & Asian Slaw

1. 1

   ["Begin by seasoning the meat, dry the fat and rub with salt. This should be left for at least 30 minutes.", "Preheat the oven to 240 degrees and dab the meat dry.

2. 2

   Prepare the meat sauce by adding the sesame oil, date syrup, coconut amino, pomegranate molasses and star anise to a small bowl. Mix with 2 tbsp melted coconut oil.", "In a skillet pan, add thinly chopped radish, chilli and coconut oil and place in the oven to heat for a few minutes.", "Remove from the oven and add the meat, drizzle the sauce on top and thoroughly coat meat", "Place in the oven on high heat of 240 degrees for 30 minutes.

3. 3

   Spoon the sauce over the meat and continue to cool for 40 mins per 500gms on 200 degrees. Keep placing the sauce on the meat throughout.", "Whilst the pork is cooking, prepare the slaw!

4. 4

   Using a julienne peeler, grate the carrot, chop the cabbage and pepper and add to a bowl.", "Toast the sesame seeds lightly in a pan and add to the mixture. Finish with the slaw vinaigrette. To make this, add the lemon juice, syrup, coconut aminos and cider vinegar and mix through the slaw.", "Once the pork is cooked, set aside to rest for 10 minutes. For larger cuts of meat allow a further 5 minutes. Pork shoulder can be tough.", "Use a fork and sharp knife to pull the meat and mix into the sticky sauce. Break up the fat and mix well. Serve with refreshing slaw."]

* Per serving · 4 servings · Values may vary.