Glazed pork sandwich with chilli jam & pickled vegetable slaw
Serves: 4

Chef’s note: Sandygoodwich make their own chilli jam and egg-free mayo for this recipe, but you can substitute with store-bought versions. The ingredients for the pork glaze can be found at Asian grocery stores.

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For the pork – preheat an oven 110⁰C. Place all the ingredients into a large baking dish and cover with water. Place a sheet of baking paper onto the surface of the water and cover with a lid. Roast for 12-14 hours, or until the meat can be easily pulled apart with a fork. Cool, reserving 50ml of the cooking liquid, then remove the skin, fat and bones and shred the pork meat with a fork.

For the pickled vegetable slaw – stir the vinegar, mirin and sugar together in a large mixing bowl. Add the carrot and daikon and soak for 2 hours. Strain the vegetables in a fine sieve to remove excess moisture. Mix with the sesame seeds and herbs.

To glaze the pork – prepare the glaze by mixing all the ingredients together with the reserved pork cooking liquid in a large saucepan. Simmer over a low heat for 5 minutes, or until the honey and sugar have dissolved and the sauce has thickened. Spoon the glaze over the shredded pork and mix until well coated.

To finish – warm the glazed pork in the oven. Toast the bread and butter one side, then spread with a generous serving of chilli jam. Top with glazed pork and pickled slaw, then finish with another slice of bread spread with mayonnaise. Season with salt and pepper and serve with some extra chilli jam and mayonnaise on the side.