Vegetarian recipe ideas
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Mix the salt and sugar together, and rub this all over the pork. Lift it into a dish and leave in the fridge overnight.
The next day, rinse the pork and pat dry. Heat the oven to 160C/fan 140C/gas 3. Put the pork in a baking dish or roasting tin. Add the ginger, onions and garlic and tip in a mug of water. Cover with foil then roast for 4 hours, basting occasionally with the juices.
While the pork is cooking, make the pickles. Halve the cucumber lengthways and scoop out the seeds (discard). Cut into half moons and put the mooli in a bowl. Mix 3 tsp rice wine vinegar with 1 tsp caster sugar and the chilli. Toss with the cucumber and chill and set aside until needed. Toss the shredded mooli with another 2 tsp vinegar and ½ tsp sugar. Chill. Mix the spring onion sauce ingredients and season.
After 4 hours, take the pork out the oven and remove the foil. Turn the oven up to 200C/fan 180C/gas 6. Drain the water from the roasting tin.
Mix the glaze ingredients with 1 tbsp water and spread this all over the top of the pork. Put back in the oven for 30-40 minutes until the skin is dark golden and glazed. Pull into chunks with forks.
Let everyone make their own lettuce wraps filled with pork, rice, cucumber and mooli pickles and spring onion sauce.
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