Tender Pork Bossam with Fresh Kimchi

Steps

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1. 1
   Season the pork with salt and black pepper, optionally brushing with a little mirin.
   ▶ ≈0:10
2. 2
   Layer a generous amount of sliced onions on the bottom of a pot and place the seasoned pork on top.
   ▶ ≈0:46
3. 3
   Add green onion pieces and garlic cloves on top of the pork, pour in a splash of soju if desired, then cover the pot.
   ▶ ≈0:58
4. 4
   Braise on low heat for 50 minutes to 1 hour, flipping the pork occasionally halfway through. The vegetables release enough moisture to cook the meat without adding water.
   ▶ ≈1:13
5. 5
   Wash and chop the napa cabbage into manageable pieces.
   ▶ ≈1:28
6. 6
   Combine the red pepper powder, anchovy sauce, minced garlic, and sugar to make the seasoning paste.
   ▶ ≈1:41
7. 7
   Mix the cabbage with the seasoning paste until well coated and let sit for 20 to 30 minutes.
   ▶ ≈2:00
8. 8
   Crush the sesame seeds and stir them into the kimchi along with a drizzle of sesame oil for added flavor.
   ▶ ≈2:13
9. 9
   Once the pork is cooked through, let it cool slightly before slicing into bite-sized pieces.
   ▶ ≈2:28
10. 10
    Arrange the sliced pork and fresh kimchi on a serving platter along with accompanying vegetables. Serve with ssamjang (Korean dipping sauce) on the side.
    ▶ ≈2:41