Pulled Pork Sandwich

Method

1. Cut the pork neck into large chunks.
2. Season the meat with sweet and hot paprika.
3. Heat clarified butter in a heavy pot over high heat. Sear the pork pieces on all sides until browned.
4. Grate fresh ginger over the meat.
5. Add a large amount of sliced onions. Cook until softened.
6. Add water to just below the level of the meat. Bring to a boil, then reduce heat and simmer for about 1.5 hours, until the pork is tender and shreddable.
7. While the pork cooks, prepare the pickled cucumbers: peel the cucumber and shave it into ribbons with a peeler. Place in a bowl and add white wine vinegar, sugar, salt, pepper, cumin, cloves, and ground coriander. Toss and let sit.
8. Prepare the cabbage: heat olive oil in a pan with whole garlic cloves. Add sliced cabbage and salt. Sauté until wilted.
9. Prepare the mushrooms: quarter them and sauté in a pan with olive oil and a little chili pepper if desired. Season with salt.
10. Toast the bread: melt some butter in a pan and toast the cut side of the buns until golden.
11. When the pork is ready, remove from heat. The meat should be very tender.
12. Assemble the sandwich: place slices of raclette (or other melting cheese) on the bottom half of the toasted bun.
13. Add a layer of sautéed cabbage and mushrooms.
14. Top with the pulled pork.
15. Fry an egg in the same pan (or a separate one) and place it on the pork.
16. Add some pickled cucumbers on top.
17. Close the sandwich with the top bun and press lightly.