- 2.8-3kg piece British free-range pork shoulder, boned and the skin scored
- Foe the marinade:
- 2 large red chilies, deseeded and roughly chopped
- 6 garlic cloves, peeled and roughly chopped
- 3 lemongrass sticks, trimmed and roughly chopped
- 1tbsp Thai fish sauce
- 3tbsp oyster sauce
- juice and zest 2 limes
- 1tbsp dark brown sugar
- 2tbsp chilli oil
- Foe the coleslaw:
- 1 small red cabbage, core removed, finely shredded
- 1 small white cabbage, finely shredded
- 2 carrots, peeled and finely shredded
- 1 large onion, peeled and finely sliced
- 1 ½ tbsp sea salt
- For the dressing:
- 5tbsp natural yogurt
- 5tbsp mayonnaise
- 1tbsp Dijon mustard
- 1 ½ tbsp rice wine vinegar
- 2-3tsp toasted sesame oil
- 1tsp maple syrup
- 2tbsp toasted sesame seeds
- 2tbsp chopped fresh parsley
Place all the marinade ingredients in the food processor, except the pork, and whiz to a paste.
Pierce the pork all over with a skewer. Massage in the marinade all over the pork, then put in a large freezer-bag and marinate overnight in the fridge.
Bring the meat to room temperature. Put on a rack into a roasting tin double-lined with large sheets of foil – you’ll need to cover it later on. Heat the oven to its highest setting, then place the pork, uncovered, in the oven to cook for 20 minutes before covering and turning down the temperature to 150C, gas 2 to cook slowly for 5½-6hours or until it’s soft enough to pull apart. Remove from the oven and rest for 20 minutes, then remove the crackling.
To make the coleslaw, mix the cabbages, carrot and onion in a large bowl. Sprinkle over the sea salt and leave to soften for 30 minutes. Remove to a colander and rinse under cold running water, then squeeze dry with a clean tea towel and set aside.
To make the dressing mix the yoghurt, mayonnaise, mustard, vinegar, sesame oil, maple syrup, sesame seeds and parsley until well combined, then pour over the vegetables and mix until well combined.
Shred the meat with two forks and and serve with the creamy slaw in crusty rolls or with a baked potato. Chop up the crackling and serve on the side.