This is a take on from my favourite Thai dish 'Kao-ka-moo'. It calls for a lot of Chinese spices but we use these often in Thai cooking. I like to think that my recipe is slightly healthier and easier than the original. There are two ways to serve this pulled pork. My daughter loves it in Brioche bun, with watercress and rocket salad. I like to eat mine with Thai jasmine rice, Pak choi and sauerkraut. Hope you enjoy!
My Chinese spice mix consists of 2 cinnamon sticks, 2 star anise, 1/2 teaspoon of fennel seeds, cloves, dry ginger, cardamom and licorice. If you can't find all these spices, try 3 tablespoons of five spice powder which will do the trick also.