Turn the slow cooker on. Heat a large frying pan with the oil. Season the meat well and then brown on all sides. Remove from the pan and then sauté the ginger, garlic and one of the chilis for 5 minutes. Pour in the hoisin, five spice, rice wine or sherry and star anise. Stir to mix well.
Place the roast in the slow cooker. Pour the sauce over and place the lid on. Cook on low heat for 8 hours or high heat for 4 hours. Do not lift the lid while cooking as it will take longer.
Serve over rice with the remaining red chili and some chopped spring onions.
See more Pork recipes.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.