Deeply savoury, incredibly soothing and mind-bogglingly easy to make. All you need is 10 mins at the beginning and then a couple of hours of doing nothing. Adapted from the Filipino-style pork recipe in Rukmini Iyer’s brilliant book The Roasting Tin. Feeds 2 hungry people.

• 500g pork shoulder steaks
• 3 tbsp veg oil
• 6 cloves garlic, peeled and squashed firmly with the flat of a sharp knife
• 10 black peppercorns
• 2 bay leaves
• 300ml chicken stock (or 300ml water + ½ a chicken stock cube)
• 1 tbsp soy sauce
• 2 tbsp black vinegar
• 130g basmati rice

1. Pre-heat oven to 130C fan (150C)
2. Heat the oil in a heavy-bottomed lidded pan over a high heat
3. Brown the pork on both sides and remove from the pan
4. Add the squashed garlic cloves, bay leaves and peppercorns
5. Sizzle until the garlic is golden and add the stock, soy sauce and vinegar
6. Scrape the delicious brown off the bottom of the pan as you bring the mixture to the boil
7. Add the pork back in, pop on the lid and put into the oven for 1½ hours
8. Take the pot out of the oven, add the rice and stir in
9. Put the lid back on and return to the oven for a further 45 mins
10. Remove from the oven, fish out the peppercorns and leaves and break the pork into generous chunks. Check seasoning and add a pinch of salt if needed

Serve with something zingy for contrast, like smacked cucumber salad or spicy slaw. Yum!