Pork, beans and kimchi with ssamjang

1. 1

   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.

2. 2

   Meanwhile, for the ssamjang, put all the ingredients in a bowl and mix well. Set aside.

3. 3

   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.

4. 4

   Mix the kimchi and spring onions into the pork and beans and heat through.

5. 5

   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.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.