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.
4kg pork shoulder, bone in and skin on
2 tbsp grapeseed oil
2 tsp salt
4 lemons, cut into cheeks
450g Rooster brand, steamed bread mix
115g caster sugar
1 tsp grapeseed oil
Our house made Gochugang roasted sesame sauce
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.