Preheat oven to 190°C/Gas Mark 5.
Take 900g (2lb) lean boneless collar, shoulder or leg joint; cut string off joint and flatten out. Cut into 6-8 large chunks removing any excess fat.
In an oven-proof casserole, mix together 2.5cm (1”) root ginger, peeled and thinly sliced, 4 cloves garlic, squashed, 30mlsp (2tbsp) soy sauce, 200ml (1) carton orange juice, 5mlsp (1tsp) sesame oil, 30g (2tbsp) brown sugar and 30mlsp (2tbsp) hoisin sauce. Add pork chunks and mix together.
Cover with lid and cook for about 2 hours until meat is very tender and almost falling apart. (Add a little extra orange juice if you like it more saucy.)
Serve with rice and a stir-fry of mixed mushrooms, mange tout and torn basil leaves.