Recipe Inspiration

Ingredients...

2kg pork shoulder, skin removed and fat trimmed

50g honey

50g Essential Cuisine Asian Master Base

50g ginger root, peeled and sliced

100g red onion, peeled and finely sliced

5 cloves of garlic, peeled

200ml water

500g kimchi (korean fermented cabbage)

600g basmati rice (optional)

30-40 small gem lettuce leaves, washed

5 radishes, thinly sliced

200g carrots, julienne

50g sesame seeds

50g coriander, chopped

100g spring onions, finely sliced

Method...

1. Mix the honey and Essential Cuisine Asian Master Base together and rub the marinade all over the pork (this can be done the day before). Refrigerate pork until required

2. Pre-heat oven to 140°C. Place pork in a suitable tray and add the ginger, onion, garlic and water. Cover with foil and cook for approximately 3 hours or until thoroughly cooked, basting occasionally with the cooking juices

3. Once the pork is cooked, remove from the oven to rest. Strain off the cooking juices into a suitable pan removing the aromas. Gently reduce the cooking juices by two thirds

4. Boil the rice in salted water to manufacturer’s instructions, drain when cooked

5. While the juices are reducing shred the pork on a suitable tray and pour the reduced cooking juices and thoroughly mix with the pork

6. To serve place portions of pork, rice, lettuce, kimchi, radish, carrots and spring onions on a suitable platter

7. Top with fresh coriander and sesame seeds

Chefs Tip

Superb as a sharing dish! Sticky jasmin rice works well with this dish.