Mix sugar and salt together. Pat pork dry. Coat pork in sugar salt mixture, getting it into all the crevices. Rub/pat well to adhere as best you can - discard excess salt unused/falls off.

Place in a glass dish, cover loosely with cling wrap and refrigerate for 24 - 36 hours.

Preheat oven to 150°C/300°F with rack in the middle of oven.

Remove pork from fridge - surface will be wet. Either transfer pork to clean pan or drain off excess liquid / scrape out salt/sugar in same glass pan. Do not rinse pork.

Roast for 5 hours, uncovered, spooning over pan juices once each hour, until you can easily pull the meat apart with 2 forks.

Remove from oven, rest for 10 minutes (up to 1 hour is fine, loosely cover in foil).

Turn oven up to 260°C/500°F.

Mix brown sugar and salt. Spoon juices all over pork. Spoon sugar onto pork and use your hands to make it stick to the top and sides.

Place in oven for 10 minutes until surface is a deep golden crust, sugar is bubbling and caramelised.

Remove from oven and transfer to serving platter for serving.

Ginger Shallot Sauce: Mix ingredients in bowl and stand for 20 minutes to let it soften.

Ssam Sauce: Mix ingredients together. Oil will naturally separate over time if sauce is left to stand, just mix again to reincorporate.

Place pork on serving platter with lettuce, oysters, kimchi, rice, Ginger Shallot Sauce and Ssam Sauce on the side.

To eat, place lettuce in hand. Spoon in some rice, top with pulled pork, small piece of kimchi, oyster, some ginger shallot sauce then finally a little drizzle of spicy Ssam sauce. Bundle up, bite and enjoy!