Pulled pork with okonomiyaki (Japanese savoury pancakes)

Method

1. Start the pork about an hour before you want to go to bed. Heat the oven to its highest setting. Put the pork in a roasting tin and rub the skin with a little olive oil. Rub lots of sea salt flakes into the score lines, then roast for 30 minutes to crackle the skin and brown the meat.
2. Meanwhile, in a small bowl mix the gochujang, soy, ginger, garlic and honey to make a marinade. Once the pork has had its sizzle time, turn down the oven to 130°C/110°C fan/gas ¾. Remove the pork from the tin and pour away any excess fat/oil. Put the carrots and spring onions in the tin and put the pork on top. Using a pastry brush, liberally cover the meat, but not the skin, with the gochujang marinade, then pour any leftover marinade around the sides of the meat. Add the star anise, cinnamon stick and stock to the tin, 
then sprinkle the fennel seeds over the pork skin. Cover the tin with 2 sheets of foil, seal the edges well, then slow-cook for 8-12 hours.
3. Check the pork after 8 hours or so. When it’s ready the meat will easily pull apart into strands using a fork. Remove the meat from the oven and allow to cool slightly. Shred the meat (discard the carrots and spring onions), then mix the shredded meat with the cooking juices. Taste, adding more soy sauce if needed. If eating soon, turn the oven to low, 
cover the roasting tin again with the foil and keep warm until ready to serve.
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4. To make the pancakes, put the flour in a mixing bowl and whisk in the eggs and stock until combined, then stir in the cabbage, carrots, ginger, sesame oil and some ground black pepper.
5. Heat a teaspoon of the vegetable oil in a 18-20cm non-stick frying pan and pour in one sixth of the mixture, spreading it in the pan to make an even pancake. Cook for 3-4 minutes, then use a fish slice/spatula to turn and cook for another 1-2 minutes. Put on a baking tray lined with non-stick paper, cover loosely with foil and keep warm in the oven while you cook the rest of the pancakes.
6. To serve, put the mayo in a serving bowl and stir in the miso, then top with the ginger and coriander. Serve the warm pancakes topped with the pork, drizzled with the mayonnaise, sriracha sauce and a scattering of coriander.