A spicy, rich and comforting dish, perfect for a Saturday night feast.
By John Torode
From Saturday Kitchen
For the pork, beans and kimchi
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
For the ssamjang
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
For the cabbage
4 tsp vegetable oil
100g/3½oz cabbage, thinly sliced
1 red chilli, finely chopped
1 tsp sesame oil
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.
Meanwhile, for the ssamjang, put all the ingredients in a bowl and mix well. Set aside.
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.
Mix the kimchi and spring onions into the pork and beans and heat through.
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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