Pork Feast

What you need:
3 kgs Pork shoulder
1/2 cup (110g) white sugar
1/2 cup (115g) kosher or cooking salt

For the crust
1/2 cup brown sugar

What to do:
Mix sugar and salt together. Pat pork dry and rub and pat the sugar and salt mixture. Cover with cling wrap and place in the fridge overnight. Preheat oven to 150’C. Remove the pork and remove the excess liquid and salt with a kitchen cloth. Don't use water and get the pork wet by rinsing it. Roast the pork for 5 hours, remove it from the oven and then pour the sugar on top for the crust, spread evenly on top and on the side add back to the oven at 260’C. Cook for 15 minutes.

Ginger and Spring onion Sauce

What you need:
½ cup grapeseed oil
2 cups spring onion
2 thumb sizes ginger grated
2 garlic cloves, minced
2 tsp salt
2 t. Soy sauce
2 t. Sherry vinegar

What to do:
Add spring onions in the food processor until they are finely chopped. Place green onions in a large cooking pot. Place the ginger in the food processor and pulse until finely chopped. Add them to the pot of onions along with the garlic and salt. In a separate small pan, heat oil until hot, carefully pour the hot oil into the pot with the onion mixture and stand back once the bubbling has stopped and the oil is slightly cooled add sherry and soy sauce.

Sesame Sauce

What you need:
Sriracha sauce
1 1/2 tsp gochujang
1/4 cup sherry vinegar
1/4 cup grapeseed oil

What to do:
Mix all ingredients together in a medium bowl. Set aside.

Quick cucumber, carrot and radish Pickle

What you need:
1 large cucumber
2 carrots
2 radishes

For brine

¼ cup white sugar
½ cup rice vinegar
Pinch of salt
What to do:

Add brine ingredients in a saucepan and boil on medium heat until the sugar dissolves, Remove from the heat and allow it to cool down. Add the veg into a jar and pour the liquid over, allow it to sit for 3-4 hours and then allow it to chill in the fridge.