This roast pork dish is epic. Complete with crackling, steamed bread and an arrangement of pickles and vegetables, it’s a complete banquet worthy of any celebration.
// Serves 10
4kg (8lb 13oz) pork shoulder, bone in and skin on
2 Tbsp grapeseed oil
2 tsp salt
Pickled cabbage (see recipe below)
4 lemons, cut into cheeks
60g (2oz/¼ cup) red chilli paste
60g (2oz/¼ cup) white miso paste
2 Tbsp rice wine vinegar
2 Tbsp honey
½ red onion, finely diced
2 garlic cloves, finely grated
thumb-sized piece fresh ginger, finely grated
2 spring onions (scallions), white part only, thinly sliced
2 long red chillies, finely diced
450g (1lb) Rooster brand steamed bread mix
115g (4oz/½ cup) caster (superfine) sugar
250ml (8 ½fl oz/1 cup) milk
1 tsp grapeseed oil
To make the ssamjang, mix all the ingredients together and set aside.
To make the steamed bread, in a bowl combine the flour and sugar. Using your hand, mix the flour and sugar while slowly adding the milk and oil to form a dough. Knead the dough on a work surface for 3-4 minutes until it forms a smooth ball.
Divide the dough into 10 equal pieces and roll each piece into a ball. Place on a tray and leave to rest in the refrigerator for 30 minutes.
When you are ready to serve the bread, steam the dough balls over rapidly boiling water until the bread rises, about 12-15 minutes.
With a sharp knife, score the pork skin, or you can ask your butcher to do this for you.
Place a steamer – large enough to fit the pork – on the stove and bring it to a simmer. Place the pork shoulder in the steamer and cook it for 4 hours.
Preheat the oven to 200°C (400°F).
Remove the pork from the steamer and place it in a large, heavy roasting tin. Rub the oil over the pork skin and sprinkle with the salt. Roast in the oven for 30–45 minutes or until the skin is crisp.
Serve the pork with the steamed bread, pickled cabbage, ssamjang and lemon cheeks.
This is a great pickle recipe, which I like to eat and serve with roast meat or at the start of a meal. // Makes 1 litre
½ savoy cabbage
2 Tbsp sea salt
½ dried long red chilli, seeded
½ tsp white peppercorns, crushed
½ fresh long red chilli, seeded and thinly sliced
500ml (17fl oz/2 cups) rice wine vinegar
230g (8oz/1 cup) caster (superfine) sugar
Cut the cabbage into large chunks and place it in a colander. Rinse under cold running water, then drain well.
In a large bowl, mix the sea salt through the cabbage, then leave it to cure for three hours in a colander set over a large bowl.
Preheat the oven to 180°C (350°F).
Put the dried chillies and peppercorns in a small ovenproof dish and roast them for two minutes, or until the dried chilli has blackened slightly and the peppercorns are fragrant.
Transfer the spices to a mortar and pestle and pound until coarsely ground.
Squeeze the cabbage in your hands to extract all the liquid you can. Discard the liquid and transfer the cabbage to a large bowl. Sprinkle over the spice mixture with the fresh chilli.