Instructions

1. Mix bean sauce, soy sauce, five-spice powder, sherry and stock.
2. In a large Dutch oven or wok, heat 4 tablespoons peanut oil until very hot and brown roast well on all sides.
3. Remove meat and pour off oil, leaving about 1 tablespoon in the pot.
4. Turn heat to medium-low. Stir-fry garlic, ginger and scallions for 1 minute.
5. Place roast on top of garlic, ginger and scallions.
6. Pour the combined sauces. powder, sherry and stock over the roast and bring to a boil.
7. Cover and turn heat to low. Simmer for about 3 hours or until tender.
8. While roast is simmering baste every 30 minutes.
9. Make sure there is always enough liquid and that the roast isn't sticking to the bottom of the pot.
10. When roast is tender, remove liquid and de-fat. Pour liquid back into pot and boil down juice over medium-high heat until it forms a thick syrupy glaze.
11. Place roast on serving platter and pour the glaze over the meat.