1 large pork neck – browned in a pan (will eventually braise down then 130 ml braising liquid will be added)
1 cup diced onion ½ cup diced carrot ½ cup diced celery 1 tbsp extra virgin olive oil
½ cup mirin 1 cup chicken stock ¼ cup miso ¼ cup tamari ½x long red chilli ¼x red onion chopped
2 cups shaved wombok 1 cup thinly sliced carrot 1 cup thinly sliced capsicum A handful of chopped coriander leaves Dash of wasabi mayo*
½cup mayonnaise of choice 4 tsp sodium reduced soy sauce 2 tsp freshly squeezed lemon juice 2 tsp wasabi paste
1 ½ cups buckwheat 1 tbsp black sesame seeds 1 tbsp white sesame seeds – toasted 1 tbsp sesame oil
Place braising liquid ingredients into a pot, allow to boil and place liquid to the side. Brown the pork in a pan until it has braised down and add 130 ml braising liquid. Add diced onion, celery and carrot in pan with 1 tbsp extra virgin olive oil over a low flame and gently soften.
Remove from pan before they begin to caramelise. Place the pork, diced vegetables, mirin, miso, stock & tamari in a snugly fitted vessel, cook – covered at 150*C for 2-3 hrs or until tender & pullable. Cool slightly, strain & skim the sauce. Shred the pork and add 130ml liquid back to the pork. In a separate bowlMix the raw slaw ingredients with wasabi mayo.
Add the buckwheat into a small pot with 2 cups water. Once water is boiled add 2 tbsp of extra virgin olive oil and reduce the heat to low. Cover the pot with a lid and allow to simmer for 15 minutes. Whilst the buckwheat is cooking, in a separate pan, toast the white sesame seeds for 2 mins over medium dry heat and place to side to cool down. Mix the sesame seeds, wasabi mayo with cooked buckwheat and serve. For plating we recommend using the buckwheat as a bed and then placing the slaw mix on top. Serve the pork on the side of the plate and mix with slaw and buckwheat if desired.
Wasabi Mayo* recipe
Add the mayonnaise, soy sauce, lemon juice and wasabi paste into a small bowl and mix together.