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