This Korean-style san choy bau features meltingly tender pork that has been braised with soybean paste and an interesting hit of coffee for smoky flavour.
- 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
- 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
• 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.