Pork, beans and kimchi with ssamjang

Name: Pork, beans and kimchi with ssamjang
Prep time: 30 min
Cook time: 1 min
Ingredients: 50ml/2fl oz olive oil; 2 large shallots, peeled and sliced; 4 x 150–200g/5½oz–7oz iberico pork steaks; 50g/1¾oz smoked pancetta, cut into 2cm/¾in pieces; 100g/3½oz tinned gigantes or butter beans, drained; 50g/1¾oz tinned white beans, such as cannellini, drained; 50ml/2fl oz vegetable stock; 200g/7oz kimchi, roughly chopped; 2 spring onions, chopped; salt and freshly ground black pepper; 3 tbsp Korean chilli paste (gochujang); 2 tbsp fermented soy bean paste (doenjang); 2½ tbsp sesame oil; 1 tsp crushed garlic; 1 tbsp sesame seeds; 1–2 tsp caster sugar; 4 tsp vegetable oil; 100g/3½oz cabbage, thinly sliced; 1 red chilli, finely chopped; 1 tsp sesame oil

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Prep Time: 30 minutes

Cook Time: 1 hours

Servings: 4

Cost: $17.69 /serving

Author : John Torode

korean kitchen pork shoulder butter beans

Instructions

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Step 1

Heat the olive oil in a large, heavy-bottomed saucepan over a medium heat and fry the shallots for 5 minutes, or until softened. Add the pork and pancetta and cook for 2 minutes. Add the beans and stock and bring to the boil. Reduce to a simmer and cook for 6–8 minutes, or until the pork is cooked through.

Step 2

Meanwhile, for the ssamjang, put all the ingredients in a bowl and mix well. Set aside.

Step 3

For the cabbage, heat the vegetable oil in a wok or frying pan and fry the sprouts for 2–3 minutes, or until coloured slightly. Add the chilli and fry for a further minute. Finish with the sesame oil.

Step 4

Mix the kimchi and spring onions into the pork and beans and heat through.

Step 5

Divide the bean mix between 4 serving plates. Carve the pork steaks into thin slices and fan across the plates. Serve with the cabbage and ssamjang.

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