• 1.8 kg boneless pork shoulder
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 2 small onions
• 3 cm piece of fresh ginger cut into match sticks
• 2 cloves of garlic
• 2 tbsp sweet chilli sauce
• ¾ cup chicken stock
• 2 tbsp lime juice
• 1 tbsp fish sauce
• ¼ c of kecap manis or soya sauce
• 2 kaffir lime leaves finely chopped
• Steamed rice and vegetables to serve

Remove the skin and excess fat from the pork and cut into large pieces.

Place the meat in a plastic bag with the flour and season with salt and pepper.  Shake to coat.

Heat the oil in a fry pan and cook the pork in batches to brown.  Transfer to the slow cooker and add the remaining ingredients.  Cook on low for about 6 hours or until the pork is very tender.

Shred the pork and serve on rice with the steamed vegetables.  Drizzle with the sauce from the slow cooker.

• 2 cobs of corn
• 2 eggs
• 1 c cornmeal
• 3/4 c milk
• 1/2 c honey
• 1/4 vegetable oil
• 1 1/2 c flour
• 1 tbsp baking powder
• 1 1/2 tsp salt
• 1 tsp dried basil
• 1/2 tsp baking soda
• 1/4 tsp garlic powder
• 1 c diced, peeled and seeded tomato

With a sharp knife cut the corn from the cobs (about 1 cup) and then cook in a medium pot of boiling water for 3-4 mins or until almost tender.  Drain and set aside.

In a bowl combine the eggs, cornmeal, milk, honey and oil.

In another large bowl, combine the flour, baking powder, salt, basil, baking soda and garlic powder.  Add cornmeal mixture, corn and tomatoes to the dry ingredients and stil until just moistened.

Spoon into prepared muffin tins and bake for 20-25 mins at 190C.