1 kg pork shoulder
Mixed into a paste:
  2 tsp freshly ground pepper
  4 tbsp freshly ground coriander
  2 tbsp freshly ground cumin
  1 tbsp freshly ground fennel
  2 tbsp tumeric powder
  2 tbsp vinegar
  1 tsp salt
  1 tsp pepper (extra)
  50 g garlic (peeled and chopped finely)
  50 g ginger (peeled and chopped finely)

1 star anise
200 ml white wine or 120 ml brandy
120 ml oil

Preparation a day in advance.
1. Dry meat throughly.
2. Sliced meat 1 cm thick and 2 cm long.
3. Coat each slice of meat with the paste.
4. Arrange the slices of meat in a glass or earthenware (do not use metal dishes).
5. Toss in the petals of the star anise, scattering over the meat.
6. Pour in the wine or brandy.
7. Using a fork prick the layers of meat. Cover and let stand in the fridge overnight.
8. Next day turn the slices over, cover again until needed.

To cook:
1. Heat oil in a pan.
2. Fry 2 slices of pickled meat at a time, until crispy on the edges.
3. Served immediately, with rice or bread.