INGREDIENTS
26 1/2 oz
Pork shoulder/pork butt
1 tsp
Coriander, ground
2
large handful Coriander
7 cloves
Garlic
3 tbsp
Ginger
1
Kiwi, whole green
1/2
Onion, small
2 tbsp
Pickling juice from pickled cucumber
2
Ripen avocado
4
Shallots
1 tbsp
Thyme, fresh leaves
1
Tomato, large
1 tbsp
Dijon mustard
3 1/4 tbsp
Lime juice
1 1/2 tbsp
Soy sauce
1/4 cup
Sriracha sauce
2 tsp
Allspice, ground
1/4 tsp
Black pepper, freshly ground
3/4 tsp
Cinnamon, ground
4
Cloves, whole
1/2 tsp
Nutmeg, grated
1 1/2 tsp
Peppercorns, black
1 1/4 tsp
Salt
2 1/2 tsp
Sugar
2 tsp
Rice vinegar
1/3 tsp
Cumin, ground
1
Equal amount of sour cream
2~3 (40 grams) scallion, white part only
4~5 green jalapeno, or long green chilis