Preheat your oven to 140°C (285°F). In a deep ovenproof dish or casserole, fry off your garlic, ginger, star anise and 2 spring onions for 2 minutes. Pour over the soy sauce, hoisin, Shaoxing wine, sugar, five-spice, and chicken stock.

Place the pig’s cheek into the dish, skin-side up. The skin should sit just above the surface of the liquid. Cover the dish tightly with a lid or foil, then braise in the oven for 3.5 to 4 hours, until the meat is soft and yielding. Baste the top occasionally if it’s exposed.

Once cooked, remove the cheek and rest for 10 minutes. Strain the braising liquid into a saucepan and reduce it over medium heat until thick and glossy, about 5–10 minutes.

Increase the oven temperature to 220°C (430°F) or heat a grill. Lightly score the rind with a sharp knife, being careful not to cut into the meat. Wrap the soft meat in foil, leaving just the scored skin exposed. Return to the oven or under the grill for 15–20 minutes, or until the rind blisters and crisps.

Let it cool slightly, then slice off the crispy skin and chop it into shards. Shred the meat with forks, spoon over a few tablespoons of the reduced sauce, and mix well to coat. Fold the crispy skin back in for texture.

Serve with warm pancakes, hoisin sauce, cucumber, and spring onion