5 pounds pork shoulder
1 cup/250 ml brown sugar
1 cup/250 ml sweet chili sauce
1 cup/250 ml molasses
1/2 cup/125ml soy sauce
1/2 cup/125ml rice vinegar
2 tablespoons/30ml minced peeled fresh ginger
1 clove garlic, minced
Salt and freshly ground black pepper
2 cups/500ml grated mozzarella
Chuck's Kimchi, recipe follows, for serving
8 thick slices egg bread
1/4 cup/60ml salt
1 large napa cabbage, cut into big chunks
1/4 cup/60ml rice flour or all-purpose flour
2 tablespoons/30ml sugar
1/2 cup/125ml red pepper powder
3 cloves garlic, minced
One 1-inch piece (2 1/2cm) fresh ginger, peeled
1 stalk lemongrass, tough parts discarded and inner stalk minced
1 onion, chopped
1/4 cup/60ml chopped fresh chives
1/4 cup/60ml fish sauce
2 tablespoons/30ml soy sauce
5 scallions, minced
2 to 3 large cucumbers, cubed
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