Pre heat the oven to Gas Mark 5, 190°C, 170°C. Make 6 x 2.5cm deep cuts into the pork joint.
Line a roasting tin with a double layer of tin foil and place the pork in the centre.
In a bowl, mix together the Kikkoman Soy Sauce, sugar, orange juice, tomato puree and Chinese five spice powder. Spoon over the pork, then scrunch up the foil around the sides of the pork to form an open parcel and roast for 1 hour, basting occasionally, until cooked through.
Remove the pork from the oven and allow it to stand for 5 minutes. Finely slice the meat, shredding it if possible and toss back into the roasting tin with the cooking juices. Baste with the flavoured juices and grill for 5 minutes, to crisp up the meat.
For the Chinese pancake wrapper
Put the flour and sugar into a bowl with 190ml boiling water and stir to a soft, sticky dough. Add a splash of cold water if it’s a little stiff. Knead it until smooth. Rest for 30 minutes.
Divide it into 16 pieces. Roll each piece into a little ball. Taking 2 balls at a time, flatten both, brush the top of 1 with sesame oil and sandwich them together with the oil in the middle. Roll out into a 8-10cm pancake (there will be 2 layers). Heat a non-stick frying pan, cook the pancakes on each side for 1 minute, they should puff up and just start to colour. Peel apart the 2 halves to give 2 thin pancakes. Keep the pancakes wrapped in a clean tea towel so they stay soft and warm.
Spread with a little hoisin sauce, a scattering of spring onions and cucumber. Top with the crispy pork and roll up.
See more Chinese recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.