Ingredients:

• 1 tablespoon extra virgin olive oil
• 1.8kg pork shoulder, quartered (skin can stay on and be removed end of cook time)
• ½ cup soy sauce
• 1 cup sake
• 1 cup mirin (Japanese sweet rice wine)
• 1 tablespoon brown sugar
• 4 green onions, chopped
• 3cm piece ginger, peeled, halved
• 8 garlic cloves, peeled

  Method:

1. Pre-heat oven to 150°C.
2. Heat the oil in a sauté pan over medium heat. Add the pork shoulder and cook for 2 minutes on both sides.
3. Add remaining ingredients to the pan and bring to a simmer. Cover and place in the oven. Cook, spooning liquid over pork every hour for 3½ – 4 hours or until pork is tender and pulls apart easily with a fork.
4. Remove from pan and place on a chopping board. Remove rind and slice pork.
5. Place sliced pork in serving bowls. Serve with pickled cucumber with a generous drizzle of excess cooking liquid and cabbage salad.