Miso Caramel Pork Shoulder With Crunchy Slaw

Preheat oven to 150°C. Lay pork shoulder in a large roasting dish. Use garlic and ginger to prop up pork so that whole shoulder is at an even level. Pat skin dry with a paper towel. Rub oil into skin, followed by salt flakes.

Combine miso with 750ml boiling water and mix until incorporated. Carefully pour into the base of the roasting dish, avoiding the pork skin. Place in the oven and roast for 3 hours.

Meanwhile, to make the crunchy slaw, toss together 1/2 rockmelon and lemon juice and leave to stand for 10 minutes. Toss together with 1/4 shredded red cabbage, 2 grated carrots, radish, a long red chilli, 1/2 bunch spring onion and 1 bunch coriander, and set aside until serving.

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 carefully add the rice wine vinegar, fish sauce and 1/4 cup of water. 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.

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

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.