Preheat the oven to 150°C/130°fan/
Gas 2. Mix the dashi, 200ml (7fl oz) wine, 100ml (3½fl oz) soy sauce, cinnamon, ginger, mushrooms, spring onion tops (keep the white parts) and garlic in a small saucepan.
Bring just to the boil and simmer for 2 minutes. Put the pork in a large casserole dish and pour the warm mixture over. Cover and cook in the oven for 4 hours.
Take the casserole out of the oven, turn the pork over in the cooking liquid and leave it to rest for 10 minutes.
Meanwhile, shred the white parts of the spring onions into very thin strips. Quarter and deseed the cucumber and cut it into short thin sticks, and deseed and finely slice the chillies. Put the cucumber, onions, chilli and hoisin sauce into small bowls.
Lift the pork out of the liquid. Remove and discard the rind and fat, then shred the meat, using two forks, and put it in a warmed dish, spooning over some of the cooking liquid to keep it moist.
Heat the pancakes according to the pack’s instructions and serve immediately for people to help themselves, spreading 1 teaspoon of hoisin sauce on a pancake, adding a small amount of cucumber, spring onion and chilli and the pulled pork. Roll up the pancakes and eat them with your fingers.
Slow cooker method. Use 100ml (3½fl oz) wine and 50ml (2fl oz) soy sauce. Put the meat in the slow cooker, pour the hot cooking liquid over, cover and cook on high for 6–8 hours. Turn off the slow cooker and leave the meat to rest in the pot for 10 minutes.
If you can’t buy dashi stock or powder use chicken stock flavoured with 2 teaspoons of Chinese five-spice powder and two star anise. Bring leftover cooking juices to the boil and reduce a little. Store in a sterilised jar in the fridge and add a few tablespoons to gravy or other recipes for a umami kick!