Food & Drink

Miso Caramel Pork Shoulder With Crunchy Slaw


  • 2.5kg boneless pork shoulder
  • 2 heads garlic, cut crossways
  • 5cm piece of ginger, sliced
  • 2 tsp oil
  • 2 tsp salt flakes
  • 4 tbs red miso paste
  • ½ rockmelon, thinly sliced
  • 1 lemon, juiced
  • ¼ red cabbage, shredded
  • 2 carrots, grated
  • 1 bunch radish, very thinly sliced
  • 1 long red chilli, thinly sliced
  • ½ bunch spring onion, thinly sliced
  • 1 bunch coriander, leaves only
  • 300g caster sugar
  • ¼ cup rice wine vinegar
  • ¼ cup fish sauce
  • 2 heaped tbs red miso paste
  • 1 bunch coriander, sprigs picked and reserved, stalk and root, finely diced
  • ¼ cup sesame oil


  1. Preheat the oven to 150°c. Place the pork shoulder in a large roasting dish. Using the garlic and ginger, prop up the pork so that the whole shoulder sits at an even level. Pat the skin dry with a paper towel, then rub oil into skin, followed by salt flakes.
  2. Mix miso with 750ml boiling water and stir until incorporated, then pour into the base of the roasting dish, avoiding the pork skin. Place in the oven and roast for 3 hours.
  3. To make the crunchy slaw, toss together 1/2 rockmelon and lemon juice and leave for 10 minutes. Toss in with ¼ shredded red cabbage, 2 grated carrots, radish, a long red chilli, ½ bunch spring onion and 1 bunch coriander.
  4. To make the miso caramel sauce, place 300g caster sugar in a medium saucepan over high heat. Allow the sugar to caramelize to a deep amber colour, swirling the pot occasionally. Remove from heat and add the rice wine vinegar, fish sauce and ¼ cup of water, then whisk thoroughly. Add the miso paste, coriander and sesame oil and place back on heat. Continue to cook and whisk until boiling and caramel is completely smooth. Carefully strain through a sieve and set aside for serving.
  5. Remove the pork from the oven and increase oven temperature to 250°c. Place the pork back into the oven for 25 minutes or until skin is puffed, golden and crispy. remove oven and rest for 15 minutes.
  6. Toss a small amount of miso caramel sauce through the crunchy slaw and place in a serving bowl. Slice some of the pork, place on a platter, and drizzle with some of the caramel miso sauce. Add the unsliced pork to the platter and garnish with reserved coriander sprigs. Serve with remaining sauce on the side.
Recipe from Woolworths.