Ching-He Huang brought the taste of the east to today’s Christmas Kitchen with James Martin.

To make her pork, Ching-He boils the pork in a large pan of water for 30 minutes, then drain and allow to cool.

She then places red rock sugar in a pan with about 1¾ pints of water and cook over a high heat until reduced in volume to a red–brown caramel syrup.

She heats a wok over a high heat and adds vegetable oil followed by the pork pieces, dark soy sauce and red rock sugar syrup and stir fry on a medium heat for about a minute, stirring constantly so the sugar does not caramelise.

She then pours in boiling water, covered the wok and allowed to simmer for two hours on a medium heat until the pork is tender.

Ching-He Huang serves her pork dish with spicy broccoli, sweet rice and a cranberry orange sauce.