Dairy Free Mushroom Soup

• 1.5kg pork shoulder
• 2 red onions, chopped
• 2 long red chillies, halved lengthwise
• 8 large garlic cloves, chopped
• 1 knob of ginger, sliced
• 1 bunch of coriander, roughly chopped
• 1 bunch of spring onions, roughly chopped
• 1 cup of water
• Juice of ½ lime
• Lime wedges, to serve
• Extra virgin olive oil
• Salt and pepper
• Marinade:
• 1 tbsp chilli powder
• 1 tbsp dried chilli flakes
• ¼ cup honey
• ½ cup maple syrup
• ½ cup mirin
• ¼ cup soy sauce
• ½ cup of water

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This recipe is created in partnership with Good Chef Bad Chef.

1. Preheat the oven to 160°C. 2. Using a knife, score the pork skin at about 1-centimetre intervals. 3. For the marinade, in a bowl add chilli flakes, chilli powder, honey, maple syrup, water, mirin and soy sauce and mix to combine. 4. Heat a large stew pot over high heat, add a splash of oil and add the pork with skin side down. Season with salt and pepper. Seal the pork until the skin turns crispy and golden brown. 5. Turn the pork over, add the onion, red chillies, garlic, ginger, and pour in the marinade. Add the coriander, spring onion and water. 6. Place the stew pot into the oven for about 2.5-3 hours. 7. Drizzle lime juice on top and serve.