Spiced Bossam with Sweet-Spicy Radish

Method

1. Cut the pork into blocks 5–6 cm thick, put them in a 20 cm pot and cover with cold water (not from the list). Bring to the boil on high heat and boil for 3 min more, until grey scum and fat rise. Drain, rinse the pork under running water and rinse out the pot. This blanching removes any gamey smell and keeps the broth clear.

   Add in this stepSkin-on pork belly in one piece (or half pork shoulder) 500 g

   high heat

2. Pour the measured water into the clean pot and dissolve the doenjang smoothly. Add the halved onion, leek pieces, garlic, sliced ginger, peppercorns, bay leaves, dried shiitake and coffee, and boil on high heat for 10 min. The coffee gives the meat an appetising colour and masks porky notes; the shiitake adds savoury depth.

   Add in this stepWater 1.8 LDoenjang (Korean soybean paste) 1½ tbspOnion 1Korean leek (daepa) or thick spring onion 1Garlic cloves, whole 6Fresh ginger 12 gWhole black peppercorns 1 tspBay leaves 2Dried shiitake mushrooms 2Instant coffee powder (plain black) 1 tsp

   high heat

3. Once the broth is boiling, add the blanched pork, skin side up. When it returns to the boil, turn the heat from high heat down to medium-low heat, set the lid ajar and simmer for 50 min. Keep it at a lazy bubble so the meat doesn't toughen. It is ready when a chopstick slides through the skin with no resistance and the juices run clear.

   high heat→medium-low heat

4. Meanwhile, make the bossam radish. Cut the radish into matchsticks 6 cm long and 0.3 cm thick, toss with the salt and sugar and leave for 20 min. When the strips are soft enough to bend, squeeze out the liquid very firmly with your hands or a cloth; if you don't, the dressing turns watery.

   Add in this stepKorean radish (mu) or daikon 200 gSalt ½ tspSugar 2 tsp

5. Add the chilli flakes to the squeezed radish first and massage for 2 minutes to stain it red. Then mix in the fish sauce, minced garlic and honey, and finally fold in the garlic chives, cut into 4 cm lengths, and the sesame seeds. Taste and adjust the sweetness and salt.

   Add in this stepGochugaru (Korean chilli flakes) 1 tbspAnchovy fish sauce 2 tspMinced garlic 2 tspHoney (or plum syrup) 2 tspGarlic chives 20 gToasted sesame seeds 1 tsp

6. Turn off the heat and leave the pork in the broth for 10 min, then lift it out. Place it skin side down on the board and slice 0.8 cm thick with a sharp knife so the skin doesn't slip. Overlap the slices on a platter and serve with the radish, salted shrimp and cabbage leaves.

   Add in this stepSaeujeot (salted fermented shrimp) 2 tspNapa cabbage leaves (tender inner leaves) 8