Pork Belly Bossam and Quick Kimchi

For the rice:

• sushi rice, 1 cup, washed 3 times and drained
• 1 cup and 3 tbsp water

For the cooking liquid:

• 4 tbsp miso paste
• 1 tsp instant coffee
• 1 bay leaf
• 2 whole spring onions, including roots
• 1 onion, quartered
• 5 peppercorns
• 2 tbsp salt
• water to cover the meat

For the dipping sauce:

• 4 tbsp sesame oil
• 4 tbsp fine sea salt

For the quick kimchi:

• 1 spring onion, thinly sliced diagonally and rinse with water
• 1/4 onion, thinly sliced and rinse with water
• 1 apple, blended
• 1 tsp crushed ginger
• 1 tbsp chilli powder (paprika and peri peri will be fine. Ration depends on your preference)
• 2 tbsp fish sauce (for vegan, use salt to taste)
• salt to taste
• sugar to taste
• 1 cup, thinly sliced baby/regular cabbage

Additional/optional

• leafy greens to wrap the meat
• mushroom, whole garlic, sliced onion, Tenderstem broccoli to braai with pork 

METHOD:

1. To boil the pork, add all the ingredients for cooking liquid (including pork) and just enough water to cover. 
2. Boil for 20 minutes on a medium heat. Turn meat once or twice while cooking.
3. If you wish, you can boil the pork ahead of time, drain the liquid and keep the pork in the fridge for a few of days before the braai.
4. To cook the rice, wash rice and drain water; repeat this about 3 times until the drained water comes out clear.
5. Add 1.2 times quantity of water to rice and soak for about 10 minutes.
6. Follow the instructions on the rice package.
7. For the quick kimchi, mix all ingredients except the cabbage to make a paste.
8. Add the thinly sliced cabbage, mix gently and sprinkle sesame seeds.
9. Add extra fish sauce to taste if necessary.
    

HOW TO SERVE:

1. Use Woolies restaurant grade charcoal. It is quick to start and last well.
2. While the fire is getting ready, slice pork in 1cm thick if you prefer your pork to be crispy and to cook faster.
3. Set everything on the table right next to the braai.
4. Put the veggies and meat on the braai for around 5 minutes.
5. The Korean way to enjoy a braai is to eat the meat as it is ready, straight off the grill and add more meat onto the fire.
6. Place 1 leafy green on your palm, place a piece of pork quickly dipped in sesame oil salt, add some quick kimchi and make a wrap and put everything in your mouth; this is called a ssam in Korean.
7. Between eating the wrapped pork, have some rice

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