Korean Bo ssam

Pork

• 1800 - 2000 g pork shoulder, boneless, skin removed but leaving a thin layer fat
• 50 g white sugar
• 40 g sea salt
• 4 tbsp brown sugar
• 2 tsp grapeseed oil
• 1 tsp sea salt

Ginger and spring onion sauce

• 5 spring onions/shallots, trimmed and cut into pieces
• 3 cm fresh ginger, peeled
• 50 g grapeseed oil
• 20 g light soy sauce
• 10 g lime juice (see Tips)
• kimchi, to serve (see Tips)
• lettuce leaves, of choice to serve