Braised Pork Shoulder with Kimchi Pickled Oysters from Meat Manifesto by Andy Fenner

Ingredients

• 3 cups white rice, cooked, to serve
• 1 tsp chilli powder
• coriander, to serve
• ¼ cup rice vinegar
• 2 baby-leaf cabbages
• 1 Tblsp ginger, finely chopped or grated
• 1 cup spring onion, sliced
• 50 ml soy sauce
• rapeseed or canola oil, enough to cover the base of a pot
• 1 tsp shrimp paste
• 6 freshly shucked oysters
• ¼ cup apple cider vinegar
• 1 onion, peeled, grated
• 2 cloves garlic, finely chopped or minced
• 600 g pork shoulder, cubed, skin removed
• table salt, to coat the cabbage leaves
• 50 ml mirin (white wine or sherry vinegar are good substitutes)
• 1–2 drops sesame oil
• 1 stalk lemongrass, bruised
• 1 Tblsp shrimps, dried
• 500 ml chicken stock
• 1 fresh chilli, finely chopped
• 50 ml apple cider vinegar
• 2 Tblsp Korean chilli paste
• 2–3 Tblsp fish sauce