Braised pork belly wraps with radish (kimchi bossam)

Ingredients

• 1 tbsp fermented soy bean paste (doenjang) (see Note)
• 1 tsp instant coffee
• 1 tbsp mirin
• 400 g piece pork belly
• 2 bay leaves
• 4 cm-piece ginger, thickly sliced
• 5 garlic cloves
• 1 onion, quartered
• 1 spring onion
• 1 tbsp black peppercorns
• Chinese cabbage leaves, ssamjang (dipping sauce) (see Note) and sliced long red chilli, to serve

Radish kimchi

• ¼ small (about 100 g) daikon (see Note), peeled, cut into julienne
• 1 garlic clove, finely chopped
• ½ tsp caster sugar
• 1 tbsp fish sauce
• 1 tsp sesame seeds, toasted
• 1 tbsp Korean chilli powder (gochu galu) (see Note)
• 4 garlic chives, cut into 4 cm lengths, plus extra, to serve

Instructions

Place doenjang, coffee and mirin in a large saucepan with 1 litre water and whisk to combine. Add pork, bay leaves, ginger, garlic, onions and peppercorns, and bring to the boil. Reduce heat to medium and simmer for 1 hour or until pork is tender. Allow to cool in cooking liquid. Slice pork, then set aside in cooking liquid.

To make kimchi, place all the ingredients in a bowl and toss to combine.

Drain pork, and serve on cabbage leaves with kimchi and ssamjang, scattered with chilli.

Note

• Doenjang and ssamjang are from Korean food shops. Doenjang is sold in containers. Ssamjang is a spicy sauce that’s served as a condiment with bossam or “wrapped” foods.

• Daikon is a type of large, white radish, from selected greengrocers and Asian food shops.

• Korean chilli powder is from Korean food shops. Substitute lightly crushed chilli flakes.

Photography by Brett Stevens.