Glug a little oil into a pan. Add the pork and fry until it browns. Add the pigeon meat and bacon. Cook for a further two mins. Add the onion, ginger/garlic, mushrooms, peppers Fry for a minute or two.
Throw in the Worcestershire sauce, five spice, puree, vinegar, salt, stock cube and cola. Bring to the boil, then simmer for about 20 miutes. Sauce should be sticky and gloopy. Serve with something bland – or just crusty bread.