Cut the pork into five or six large pieces, and place them in a large ovenproof casserole dish with a lid.

Mix the miso paste, paprika and sesame oil in a bowl.

Coarsely grate the apple (I leave the peel on, and discard the core), onion, ginger (again, unpeeled) then add with the garlic to the sauce. Mix well, spoon on the meat and coat it well, then bake at 180°C/160°C fan with the lid on for about 1½ hours until starting to become tender.

Then stir in the honey, five-spice powder and salt and bake uncovered for about an hour more or until the sauce is thick and the meat starting to fall apart (if your dish is metal, like a Le Creuset, you can reduce on the stovetop, turning the meat in the sauce).

Serve the meat on a plate with the sauce in a bowl, and the steamed bao, spring onion, cucumber and hoisin on the side, and let everyone help themselves to slices of the meat and accompaniments.

Serving suggestion: Serve with Dan Lepard's steamed fresh bao (steamed buns) - pictured above.

Clarification: The original version of this recipe was missing some cooking details. These have now been added to the recipe.