Pork, beans and kimchi with ssamjang recipe
 A spicy, rich and comforting dish, perfect for a Saturday night feast. 50ml/2fl oz olive oil2 large shallots, peeled and sliced4 x 150–200g/5½oz–7oz iberico pork steaks50g/1¾oz smoked pancetta, cut into 2cm/¾in pieces100g/3½oz tinned gigantes or butter beans, drained50g/1¾oz tinned white beans, such as cannellini, drained50ml/2fl oz vegetable stock200g/7oz kimchi, roughly chopped 2 spring onions, choppedsalt and freshly ground black pepper 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 oil1 tsp crushed garlic1 tbsp sesame seeds1–2 tsp caster sugar 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 oil100g/3½oz cabbage, thinly sliced1 red chilli, finely chopped1 tsp sesame oil 4 tsp vegetable oil 100g/3½oz cabbage, thinly sliced 1 red chilli, finely chopped 1 tsp sesame oil Method 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. 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. 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. 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. 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. 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. 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.