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Preheat the oven to 150C/130C Fan/Gas 2. For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste.

Meanwhile, shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through. Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream.

The recipe suggested using 16 ounces of sauce, but I used less because I wanted the spices to stand out more. There was a perfect mixture of savory and sweetness in Irvine's pulled pork.