Preheat the oven to 100°C (200°F/Gas ½). Put the pork shoulder in a large, deep-sided tray with the bay leaves, thyme, sage leaves, garlic and chicken stock. Cover the tray with foil, place in the oven and cook for 20 hours. After cooking, carefully remove the shoulder from the stock and place on a tray. The pork should be very tender and falling off the bone, and all the fat should have come away from the skin. Discard the skin and any bones so that only the fat and meat are remaining. Mix the meat and fat together using some of the reserved cooking liquid to moisten. Season well, then use plastic wrap to tightly roll the pork into uniform long cylinders, approximately 2–3 cm (¾–1¼ inches) in diameter. Place in the refrigerator until set, at least 2 hours. When cold and firm, cut crossways to desired length, about 5–10 cm (2–4 inches) long. Remove the plastic wrap and crumb in panko breadcrumbs, first using the flour, then the beaten eggs, then the panko breadcrumbs. Return to the refrigerator until ready to cook.
To make the lobster cracker, place the tapioca and 1 litre (35 fl oz/4 cups) of water in a large saucepan over low heat, stirring occasionally, for approximately 45 minutes or until the tapioca becomes translucent. Let cool. Mix the lobster meat and 600 g (1 lb 5 oz) of the cooked tapioca in a blender until smooth. Season with salt and shichimi togarashi to taste. Line two baking trays with baking paper and spread the mixture in a very thin layer across the trays. Keep in a warm area (such as above an oven) until the mixture has dried. Depending on weather and humidity the time for this process varies between 1 and 2 days. (The same result can be achieved by spreading over greaseproof paper and placing in a dehydrator for 4–6 hours.) Heat vegetable oil in a deep-fryer or large, heavy-based saucepan to 180–200°C (350–400°F), or when a cube of bread dropped into the oil turns brown in 5–15 seconds, and fry pieces of lobster cracker until crisp and puffed. Set aside until ready to plate.
To make the kimchi purée, trim the cabbage and place in cold salty water for 24 hours. Wash the cabbage and dry with a tea towel (dish towel) before putting the cabbage and remaining ingredients in a blender and blending to a smooth paste consistency. Set aside until ready to plate.
To make the cucumber pickle, put the vinegar, sugar and apple juice in a saucepan and bring to the boil. Remove from heat and allow to cool to room temperature. Peel the cucumbers, put them in a sous-vide bag and add the pickling liquid. Seal the bag in a vacuum sealer, removing the air and compressing the pickling liquid into the cucumber. Set aside to infuse. Just before serving, remove from the bag and slice on angles down the cucumber.
To finish, heat the vegetable oil in a deep-fryer to 190°C (375°F). Add the pork croquettes, being careful not to overcrowd the fryer, and cook for approximately 3–4 minutes or until the pork is brown and crisp and thoroughly heated through. Remove croquettes from the fryer and season with salt and pepper. Warm the kimchi purée, then spoon it onto a plate, place pork onto the purée and scatter lobster crackers and cucumber pickles along the side.