Braised Pork Shoulder with Kimchi Pickled Oysters

Name: Braised Pork Shoulder with Kimchi Pickled Oysters
Cook time: 4 h
Total time: 4 h
Yield: Serves 6
Ingredients: 2 Tblsp Korean chilli paste; ¼ cup rice vinegar; 500 ml chicken stock; ¼ cup apple cider vinegar; 2–3 Tblsp fish sauce; 50 ml mirin (white wine or sherry vinegar are good substitutes); table salt, to coat the cabbage leaves; 2 baby-leaf cabbages; 600 g pork shoulder, cubed, skin removed; 1 tsp chilli powder; 1 onion, peeled, grated; 6 freshly shucked oysters; 1 Tblsp ginger, finely chopped or grated; 1 tsp shrimp paste; 3 cups white rice, cooked, to serve; rapeseed or canola oil, enough to cover the base of a pot; 1 stalk lemongrass, bruised; 50 ml soy sauce; 1 cup spring onion, sliced; 1 fresh chilli, finely chopped; 2 cloves garlic, finely chopped or minced; 1 Tblsp shrimps, dried; 50 ml apple cider vinegar; 1–2 drops sesame oil; coriander, to serve

Preparation info

Serves
6

Difficulty
Medium
Ready in
4 hr

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

Pork and seafood are good dance partners, if not obvious ones. This is a ballsy meat dish with hints of seafood. Pork shoulder is fatty and normally associated with slow roasting, but when cubed and braised for a few hours, it’s knockout. I love braising meat in Asian ingredients, so I went all out here with chicken stock (infused with lemongrass), soy sauce and mirin.

Ingredients

Main course

Ingredients

Method