Mix the honey and Essential Cuisine Master Stock Base together and rub the marinade all over the pork (this can be done the day before). Refrigerate pork until required
2
Step 2
Pre-heat oven to 140°C. Place pork in a suitable tray and add the ginger, onion, garlic and water. Cover with foil and cook for approximately 3 hours or until thoroughly cooked, basting occasionally with the cooking juices
3
Step 3
Once the pork is cooked, remove from the oven to rest. Strain off the cooking juices into a suitable pan removing the aromas. Gently reduce the cooking juices by two thirds
4
Step 4
Boil the rice in salted water to manufacturer’s instructions, drain when cooked
5
Step 5
While the juices are reducing shred the pork on a suitable tray and pour the reduced cooking juices and thoroughly mix with the pork
6
Step 6
To serve place portions of pork, rice, lettuce, kimchi, radish, carrots and spring onions on a suitable platter
7
Step 7
Top with fresh coriander and sesame seeds
Ingredients
2000 g pork shoulder, skin removed and fat trimmed