A porcine take on the much loved Peking Duck pancake, made with a mouthwateringly fragrant slow cook

Ingredients

• 750g rolled shoulder of pork
• 2 tbsps soy sauce
• 2 tbsps ketchup
• 2 tbsps honey
• 2 tablespoons rice wine vinegar
• 1 red chilli, chopped finely
• 2 tsps Chinese five spice
• 4 garlic cloves, finely minced
• 1 cm piece of fresh ginger, finely sliced
• 1 tsp sesame oil
• Salt and pepper
• 1 cucumber
• 1 bunch spring onions
• 24 Chinese pancakes, ready made
• Hoisin sauce to serve