Now delivering to even more locations across greater Melbourne and Regional Victoria

273 SMITH ST. FITZROY VIC. 3065

431 WHITEHORSE RD. BALWYN 3103

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ROAST PORK SHOULDER, PICKLED CABBAGE, CRACKLING & GOCHUJANG

SERVES 4 - 6

This impressive centrepiece feeds 8-10 in the best way possible - interactive composition and loads of flavour. The textures of crisp crackling, soft, pillowy buns, sharp cabbage and spicy ssamjang make for a magical mouthful and a substantial meal. It's also in the Supernormal cookbook, along with many other fine recipes.

Ingredients

4kg pork shoulder, bone in and skin on

2 tbsp grapeseed oil

2 tsp salt

Pickled cabbage

4 lemons, cut into cheeks 

STEAMED BREAD

450g Rooster brand, steamed bread mix

115g caster sugar

250ml milk

1 tsp grapeseed oil

TO SERVE

Our house made Gochugang roasted sesame sauce

Method

With a sharp knife, score the pork skin, or you can ask your butcher to do this for you. Place a steamer — large enough to fit the pork — on the stove and bring it to a simmer. Place the pork shoulder in the steamer and cook it for 4 hours.

When you are ready to serve the bread, steam the dough balls over rapidly boiling water until the bread rises, about 12–15 minutes.

Preheat the oven to 200°C. Remove the pork from the steamer and place it in a large, heavy roasting tin. Rub the oil over the pork skin and sprinkle with the salt. Roast in the oven for 30–45 minutes or until the skin is crisp.

Serve the pork with the steamed bread, pickled cabbage, Gochugang sauce and lemon cheeks.