Pulled pork with okonomiyaki recipe | delicious. magazine

Ingredients

• 2-3kg pork shoulder, skin scored (ask your butcher to do this for you)
• Olive oil for rubbing
• Sea salt flakes
• 2 tbsp gochujang
• 2 tbsp Japanese soy sauce
• 3cm piece fresh ginger, sliced
• 4 garlic cloves, crushed
• 1 tbsp honey
• 2 carrots, cut in half lengthways
• 125g pack baby spring onions
• 4 star anise
• 1 large cinnamon stick, broken in half
• 300ml fresh vegetable stock
• 2 tsp fennel seeds
• For the okonomiyaki pancakes
• 300g plain flour
• 6 medium free-range eggs, beaten
• 1 pointed cabbage (also called hispi or sweetheart), thinly shredded
• 3 carrots, grated
• 2 tbsp chopped pickled sushi ginger
• 1 tbsp toasted sesame oil
• 2 tbsp vegetable oil
• Sauces to serve
• 5 tbsp good quality mayonnaise
• 1 tbsp sweet white miso (from the international section of large supermarkets and delis)
• Few slices sushi ginger, shredded
• ½ bunch coriander, leaves picked and roughly chopped, plus extra to serve
• Sriracha sauce to drizzle