Servings: 8
Preparation: 5 minutes
Cooking time: 4 h 30
Ingredients
About 1.8 kg pork shoulder, bone-in, from Ferme Miboulay
Marinade
½ cup (125 ml) honey
1 tbsp (15 ml) fresh ginger, shredded
2 garlic cloves, chopped
2 tsp (10 ml) ground coriander
1 tsp (5 ml) sambal oelek (fresh chili paste)
½ cup (125 ml) Asian soy sauce (Kikkoman type)
2 bottles (341 ml) McKeown Pear cider
1 cup (250 ml) barbecue sauce
1 cup (250 ml) chili sauce
Cider fried onions
1 Spanish onion, cut in thick slices
½ cup (125 ml) wholemeal flour
2/3 cup (225 g) McKeown Pear cider
2 large eggs, white and yolk separated
2 tsp (10 ml) olive oil
1 tsp (5 ml) salt
1/2 tsp (2.5 ml) ground coriander
oil for frying
Spicy mayonnaise
½ cup (125 ml) mayonnaise
1 green onion, chopped
1 lime, zest and juice
1 tsp (5 ml) sambal oelek (fresh chili paste)
1 tbsp (15 ml) fresh coriander, chopped
To taste salt
Presentation
8 multigrain hamburger buns or other bread of your choice
8 slices of local raclette cheese
To taste arugula