1 thumb-sized piece fresh root ginger, peeled and chopped
1 lime, juice only
20g/¾oz black sesame seeds
20g/¾oz white sesame seeds
200ml/7fl oz soured cream
Preheat the oven to 160C/140C Fan/Gas 2½. Season the cull yaw with salt and place in a roasting tin. Roast for 2 hours, or until just tender and pulling away from the bone. Leave to rest until cool enough to handle. Remove the bones from the meat. Cover the cull yaw in the roasting tin with a plate and place a heavy weight on top. Press overnight in the fridge.
To make the pickled red chilli, put the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved, then add the chillies. Bring to the boil, then turn off the heat. Use the chillies immediately or leave them to pickle overnight in the fridge.
To make the slaw, mix all the ingredients together in a large bowl.
To make the chilli sauce, put all the ingredients in a blender and blend. Pour into a bowl and stir in 100ml/3½fl oz pickling liquor and 50g/1¾oz pickled chillies. Mix to combine.
Slice the cull yaw into ribs. Heat the oil in a large frying pan over a medium–high heat, add the ribs and cook, turning halfway through, for 6–8 minutes. Warm the flatbreads. Place the cull yaw ribs on the flatbreads, garnish with the sesame seeds, salt and spoonfuls of soured cream and serve with the slaw and chilli sauce.
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