ULTIMATE KIMCHI RECIPE RECIPES

Steps:

• 1. Preheat the oven to 180C/350F/gas 4.
  2. On a chopping board, cut the aubergines in half lengthways.
  3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
  4. Drizzle with 2 tablespoons olive oil, then toss to coat.
  5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
  6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
  7. Peel and roughly chop the garlic, then place in a food processor.
  8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
  9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
  10. Secure the lid and blitz to a nice thick dip.
  11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
  12. Transfer to a bowl, to serve.

Steps:

• Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
• Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
• Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.
• While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.
• To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.