Korean Pulled Pork Burgers with Kimchi Coleslaw!

• 800g pork shoulder
• 500ml chicken stock

The Marinade:

• 8 garlic cloves
• 3 cm piece ginger
• 1 tbsp mirin
• 1/2 tbsp sesame oil
• 3 tbsp light soy sauce
• 3 tbsp brown sugar
• 1 Asian pear
• ½ onion

Kimchi Slaw:

• 5 Chinese leaf
• 1 tbsp Kimchi
• 3 tbsp Mayo
• 1 tsp sesame seeds
• 1 carrot
• 1 spring onion
• Rice vinegar

In a food processor, blend the marinade ingredients. Place the pork shoulder on a roasting tin and cover it with the marinade. Cover with cling film and marinade in the fridge overnight, minimum for 1 hour. 

Preheat the oven to 150°C

Sear the meat in oil or some fat from the pork skin until browned all around, then pour the excess marinade over the pork and bring to the boil. Turn heat down to medium and simmer for 5-6 minutes until the sauce starts to darken a little. Then pour the chicken stock over the top and bring to boil once more. Place in the oven for a minimum of 4 hours, turning the meat every hour or so.

Whilst the pork is cooking, make the kimchi slaw. Finely slice the chinese leaf, carrot, onion and kimchi. Mix the vegetables together with the mayo. Add some picked leaves of coriander to the slaw just before serving.

Toast the burger buns, then shred the pork with a spoon and fork and compile the burger with the kimchi slaw.