Charred Korean Coffee Pork with Maple Glaze

For the pork

• 1.5 kg pork belly/shoulder, skin off, cut into thick lengths (around the thickness of a tennis ball)

for The Marinade

• 1 onion
• 4 spring onions
• 1 garlic bulb
• 1 thumb-sized piece ginger
• 2 tbsp  miso paste
• 2 tbsp light soy sauce
• 2 tbsp maple syrup
• 2 shots espresso

for The Poaching liquid

• 1 tsp  whole black peppercorns
• 3-4 star anise
• 1 cinnamon stick
• 3 bay leaves
• 500 ml freshly brewed coffee
• 2.5-3 L chicken stock
• 1 tsp salt

for The Glaze

• 2 ladles of the poaching liquid
• 6 tbsp maple syrup
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce

for the Sides

• sweetheart cabbage leaves
• handful of kimchi

Pork

1. Blitz the marinade together in a food processor / finely chop the onion, spring onions, garlic & ginger and mix with the rest of the marinade ingredients.
2. Rub the marinade all the way around the pork pieces and chill in the fridge for at least 1 hour if not overnight for added flavour.
3. Remove any thick layers of the marinade from the pork (setting it aside for later). Heat 1 tbsp vegetable oil in a large saucepan to a high heat and sear the pork , turning once or twice to colour all the edges of pork.
4. Then add the poaching liquid ingredients and bring to boil before turning down to a low heat. Simmer uncovered for 2 hours or as long as you like to soften the pork.
5. Lastly, mix the glaze ingredients together in a small saucepan and bring to a boil on a medium heat. Boil until the glaze has become syrupy in texture again.
6. Brush over the pork pieces and then finish under the grill or on a BBQ to char for 3-5 minutes on each side.
7. Serve with sides all ready to go.

Sides

1. Cover the sweetheart cabbage leaves in water mixed with 2 tbsp salt and soak for 1-2 hours