Korean slow-roast shoulder of pork
- Preparation and cooking time
- Total time
- + overnight brining
- Easy
- Serves 8-10
Skip to ingredients
Ingredients
- 4 tbsp coarse sea salt
- 4 tbsp golden caster sugar
- 3kg boneless pork shoulder, skin removed leaving a very thin layer of fat
- 5 slices ginger
- 4 spring onions, halved
- 5 cloves garlic, skin on
PICKLES
- 1 cucumber
- rice wine vinegar
- golden caster sugar
- ½ bird’s eye chilli, seeded and very finely chopped
- ½ mooli, julienned
SPRING ONION SAUCE
- 1 bunch spring onions, shredded
- 5cm piece ginger, peeled and finely grated
- 2 tbsp soy sauce
- 1 tsp sherry vinegar
- 1 tbsp groundnut oil
GLAZE
- 3 tbsp light brown soft sugar
- ½ tbsp sea salt
- 4 tbsp Asian chilli sauce (such as Sriracha)
TO SERVE
- steamed basmati rice
- soft round lettuce leaves
- extra chilli sauce
Method
- STEP 1
Mix the salt and sugar together, and rub this all over the pork. Lift it into a dish and leave in the fridge overnight.
- STEP 2
The next day, rinse the pork and pat dry. Heat the oven to 160C/fan 140C/gas 3. Put the pork in a baking dish or roasting tin. Add the ginger, onions and garlic and tip in a mug of water. Cover with foil then roast for 4 hours, basting occasionally with the juices.
- STEP 3
While the pork is cooking, make the pickles. Halve the cucumber lengthways and scoop out the seeds (discard). Cut into half moons and put the mooli in a bowl. Mix 3 tsp rice wine vinegar with 1 tsp caster sugar and the chilli. Toss with the cucumber and chill and set aside until needed. Toss the shredded mooli with another 2 tsp vinegar and ½ tsp sugar. Chill. Mix the spring onion sauce ingredients and season.
- STEP 4
After 4 hours, take the pork out the oven and remove the foil. Turn the oven up to 200C/fan 180C/gas 6. Drain the water from the roasting tin.
- STEP 5
Mix the glaze ingredients with 1 tbsp water and spread this all over the top of the pork. Put back in the oven for 30-40 minutes until the skin is dark golden and glazed. Pull into chunks with forks.
- STEP 6
Let everyone make their own lettuce wraps filled with pork, rice, cucumber and mooli pickles and spring onion sauce.
