Triple Cooked Korean Belly Pork & Pickled Vegetables

Ingredients for the pork

Method – Pork

Slice 2/3rds of the ginger roughly (no need to peel ),
Add ginger to the chicken stock with: few smashed garlic cloves, the green half of the spring onions, cinnamon, a little sugar, orange zest, splash of dark soy, a great spoonful of the Gochujang Chilli Paste and about half as much of the Doenjang Paste.
Bring the mixture up to the boil, add the pork, then enough water to ensure the pork is covered.
Simmer pork for 90 minutes. Then allow to cool in the broth.
Remove the pork, strain the broth and bring it back to the boil.
Add the rest of the ginger finely chopped, another big spoonful of Gochujang Chilli Paste and splash of light soy.
Reduce until sauce is starting to thicken a little. At this point slice the pork thickly (if on the bone one rib per slice).
Fry the pork on a high heat until crisp and golden on each side.
Return the pork to the sauce and simmer adding the halved button mushrooms, lemon juice and salt to taste.
When the sauce has thickened pleasingly and the pork is meltingly tender, sprinkle over the chopped whites of the spring onions.
Serve with steamed jasmine rice and the pickled vegetables.

Ingredients for the Pickled Vegetables

1:2 cider vinegar: water
Sugar – a little
Coriander seeds
Ribbons/thin slices of chosen vegetables (we we used carrot, cucumber, fennel, chilli, red onion, raddish)

Method – the picked vegetables