Today’s recipe is called “Five Spice Pork” or “Loh Bak” (卤肉).  It was introduced to me by my husband who is from Singapore as a festive dish.  Over the years we have refined the dish so that it can be made in 20 minutes and uses Pork shoulder rather than the usual fatty pork belly.  It's a great recipe for cold winter days and goes very well with rice.

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