Kimchi Butter Mofongo with Spicy Gochujang Pork

Method

1. Cut the pork into bite-size pieces and put it in a bowl with the gochujang, soy sauce, sugar, ginger, half the garlic and half the sesame oil; massage well and leave to marinate. Meanwhile trim, score and peel the plantains and cut them into 2.5 cm rounds. Chop the kimchi finely.

   Add in this stepPork shoulder, thinly sliced 200 gGochujang (Korean chilli paste) 1 tbspSoy sauce 2 tspSugar 2 tspFresh ginger, grated 1 tspGarlic cloves, minced 2Toasted sesame oil 1 tsp

2. Pour the frying oil into a 20 cm deep pot, no more than halfway up, and heat on medium-high heat for 7 min to 170 °C. A dry wooden chopstick should give off a steady stream of small bubbles. Keep wet utensils away.

   Add in this stepVegetable oil for frying 600 ml

   medium-high heat

3. Lower in the plantains gently and fry on medium heat for 8 min, turning, until pale golden and a fork slides in easily. Batches: 1×. Drain on paper towels, turn off the burner and let the oil cool in the pot.

   Add in this stepGreen plantains (large) 2

   medium heat

4. Heat the vegetable oil in a 24 cm frying pan on medium-high heat, spread out the marinated pork and stir-fry for 5 min, until no pink remains and the edges are lightly caramelised. Gochujang scorches easily, so turn the heat down a little if it smokes. Transfer the pork to a plate.

   Add in this stepVegetable oil (for stir-frying) 1 tbsp

   medium-high heat

5. Without wiping the pan, add the kimchi and half the butter and cook on medium heat for 2 min until glossy and soft. Pour in the stock, scrape up the sticky bits from the bottom, let it bubble once and turn off the heat.

   Add in this stepWell-fermented napa cabbage kimchi, chopped 100 gButter 13 gChicken stock or water 60 ml

   medium heat

6. Pound the hot plantains one portion at a time in a mortar with an equal share of the remaining garlic, butter and sesame oil and the kimchi with its juices, until it comes together but still has a little texture.

   Add in this stepGarlic cloves, minced 2Butter 13 gToasted sesame oil 1 tsp

7. Press each portion into a small bowl, turn it out onto a plate and pile the gochujang pork on top. Scatter with spring onions and sesame seeds and serve straight away.

   Add in this stepSpring onions, thinly sliced 1Toasted sesame seeds 1 tsp