½ cup soy sauce
4 Tbsp seasoned rice vinegar
2 Tbsp sesame oil
3 cloves garlic, grated or pressed
½ Tbsp minced fresh ginger
⅛ tsp pepper
1 bone-in pork shoulder (1.6 kg)
3 cups chopped fresh or frozen rhubarb
¾ cup granulated sugar
½ cup water
1 cup each shredded green and red cabbage
3 green onions, sliced
1 Tbsp each salt and hot pepper sauce
1 round country white or sourdough bread loaf (600 g)
1. Grate zest (approximately 2 tbsp) and squeeze juice from orange; add to large saucepan; add soy sauce, 2 tbsp of the rice vinegar, 1 tbsp of the sesame oil, garlic, ginger and pepper. Bring to boil.
2. Add pork to pan; cover with tight-fitting lid. Bake in 350°F (180°C) oven, basting and turning roast occasionally, until meat is falling apart, about 2½ hours. Remove pork from pan, reserving juice. Skim fat from juice and discard. With two forks, shred pork, discarding any visible fat. Toss shredded pork with 3 tbsp of the reserved juice, discarding remaining.
3. Meanwhile, combine rhubarb, sugar and water in small saucepan. Bring to boil, stirring often. Reduce heat and simmer gently until rhubarb is pulpy and broken down, about 1 hour. Let cool. With immersion blender, puree until smooth; cover and set aside.
4. Meanwhile, combine green and red cabbage, green onions, remaining vinegar, remaining sesame oil, salt and hot pepper sauce. Let stand until slightly softened, about 10 minutes.
5. Cut bread in half, horizontally; pull out some of the inside of cut sides of top and bottom halves to hollow out slightly, leaving ½-inch (1 cm) border. Fill bottom of bun with pork mixture. Drizzle with rhubarb sauce, then slaw. Top with top half of bun. Cut into wedges to serve.
Tips and Substitutions
Let pork cool slightly after cooking. Cover and refrigerate for up to 2 days. Reheat in saucepan over medium-low heat until piping hot before continuing.
Refrigerate rhubarb mixture for up to 3 days. Let come to room temperature before continuing.