2,5kg pork roast, skin removed
30ml (2 Tbsp) chilli powder
30ml (2 Tbsp) paprika
45ml (3 Tbsp) Chinese five-spice powder
45ml (3 Tbsp) dark brown sugar
15ml (1 Tbsp) coffee powder
2 onions, sliced
6 garlic cloves, crushed
2cm ginger, sliced
80ml (1/3 cup) soy sauce
1 can La Belinda chopped tomatoes
Salt and pepper, to taste
750ml (3 cups) brown rice, cooked
½ cucumber, sliced into ribbons
3 carrots, sliced into ribbons
1 red onion, sliced
200g sugar snap peas, thinly sliced
½ red cabbage, shredded
3 radishes, thinly sliced
2 red chillies, sliced (optional)
Lime wedges to serve
Pre-heat the oven to 200°C. Mix together the chilli powder, paprika, Chinese five-spice powder, dark brown sugar and coffee powder. Rub the pork roast with the spice mix and place the pork roast in a ovenproof dish.
Scatter the onions, garlic and ginger around the roast and place the soy sauce and chopped tomatoes in the oven dish. Place in the oven and bake for about 25 minutes until the roast starts to brown. Turn down the heat to 160°C and cover the roast with foil. Bake for another 2 hours and 35 minutes.
Remove the pork from the oven and allow to cool slightly. Place all the pan juices into a small saucepan and reduce until sticky. Using two forks to flake the pork into smaller pieces and when your sauce has thickened, mix together with the flaked pork.
Divide the rice in your serving bowls and top with the pulled pork.
Divide the cucumber ribbons, carrot ribbons, red onion, sugar snap peas, red cabbage and radishes among the bowls.
Serve with optional red chilli and lime wedges.
