Ingredients

• 50ml/2fl oz olive oil
• 2 large shallots
• peeled and sliced
• 4 x 150–200g/5½oz–7oz iberico pork steaks
• 50g/1¾oz smoked pancetta
• cut into 2cm/¾in pieces
• 100g/3½oz tinned gigantes or butter beans
• drained
• 50g/1¾oz tinned white beans
• such as cannellini
• drained
• 50ml/2fl oz vegetable stock
• 200g/7oz kimchi
• roughly chopped
• 2 spring onions
• chopped
• salt and freshly ground black pepper
• 3 tbsp Korean chilli paste (gochujang)
• 2 tbsp fermented soy bean paste (doenjang)
• 2½ tbsp sesame oil
• 1 tsp crushed garlic
• 1 tbsp sesame seeds
• 1–2 tsp caster sugar
• 4 tsp vegetable oil
• 100g/3½oz cabbage
• thinly sliced
• 1 red chilli
• finely chopped
• 1 tsp sesame oil

Directions

• 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.
• Meanwhile
• for the ssamjang
• put all the ingredients in a bowl and mix well. Set aside.
• 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.
• Mix the kimchi and spring onions into the pork and beans and heat through.
• 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.