INGREDIENTS
2 kg
Pork shoulder
2 tbsp
Pickled sushi ginger
3
slices Sushi ginger
1
pack Baby spring onions
5
Carrot
1/2
bunch Coriander
4
Garlic cloves
1
3cm piece Ginger, fresh
1
Pointed cabbage
6
Eggs, medium free-range
600 milliliters
Vegetable stock, fresh
1 tbsp
Honey
2 tbsp
Japanese soy sauce
5 tbsp
Mayonnaise, good quality
1
Sauces to serve
1
Sriracha sauce to drizzle
1 tbsp
White miso, sweet
1
Cinnamon stick, large
2 tsp
Fennel seeds
2 tbsp
Gochujang
300 g
Plain flour
1
Sea salt flakes
4
Star anise
1
Olive oil
1 tbsp
Sesame oil, toasted
2 tbsp
Vegetable oil