We're working our way into the warmest corners of your heart with this soy-braised pork dish that has its origins in the Japanese 'sukiyaki'. Traditionally served in a cast iron pot and simmered at the table, we've taken the hands-free route here by slow-cooking in the oven. Its deeply sweet, slowly-slowly flavour is all kinds of delicious.
Preheat oven to 160°C fan-forced. Season pork with ¼ teaspoon salt flakes and pepper and dust in cornflour, tossing well to coat. Heat ½ the vegetable oil in an ovenproof saucepan over medium-high heat. Add pork and cook, turning, for 5–6 minutes or until browned. Remove pork from pan and set aside. While pork is browning, continue with step 2.
Peel and slice garlic. Peel and finely grate ginger. Thinly slice onion, carrot and spring onion. Chop cabbage into 2cm pieces.
Add remaining vegetable oil to pan and reduce heat to medium-low. Add garlic, ginger and onion and cook, stirring occasionally, for 5 minutes or until caramelised. Return pork to pan with dried shiitake mushrooms and carrot.
Add 500ml (2 cups) boiling water, teriyaki sauce, soy sauce and ½ the vinegar to pan and bring to a simmer. Cover with lid and transfer to oven for 2½ hours or until pork is very tender and sauce has reduced slightly.
When pork has 15 minutes left of cooking time, place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with lid and cook for 15 minutes or until cooked through. Set aside for 5 minutes to steam. Add remaining vinegar, most of the spring onion and most of the sesame seeds (reserving some to serve) to rice and mix to combine.
Shred pork using two forks. Add cabbage to pork and stir through sauce until softened. Divide rice between bowls and top with pork. Sprinkle with reserved spring onion and reserved sesame seeds to serve.