Ingredients

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7. Pat the pork dry with kitchen paper and put it in a roasting tin large enough to fit the sweet potatoes later, around 35 x 25 cm. Rub all over with 3 tablespoons of the chilli paste and sprinkle with salt. Roast in the top of the oven for 20 minutes, until the crackling has puffed up. Turn the heat down to 140°C, fan 120°C, gas 1 and pour 200ml water into the base of the tin. Cover the whole tin with foil, so the pork sits inside a tent. Roast for 41⁄2 hours until very tender.
2. After about 4 hours, peel the sweet potatoes and cut into wedges. Cover with cold water and leave to soak.
3. Once the pork has been in the oven for 41⁄2 hours, turn the oven up to 220°C, fan 200°C, gas 7 and add another 200ml of water to the tin. Roast uncovered for another 15 minutes until golden. Lift the pork out of the tin, leaving the juices in there, and put the meat somewhere warm to rest. Turn the oven down to 180°C, fan 160°C, gas 4.
4. Drain the potato wedges and dry with a clean tea towel, then put into a dry bowl and toss with the remaining chilli paste and the olive oil. Season well and transfer to the roasting tin. Roast uncovered for 15 minutes, then stir well and mix in the peppers. Cook for another 10 minutes, then stir in the beans to warm through for 5 minutes.
5. Shred the pork. Arrange it on a serving plate with the sweet potatoes, peppers and beans around the side. Sprinkle with coriander and spring onions to serve, and with the soured cream on the side if you like.