Pork chop, sweet potato ssamjang and gochujang caramel

SERVES 4 // PREP TIME 15 MINS // COOK 1 HR 20 MINS (PLUS RESTING)

“The Korean gochujang gives it some nice heat while the ssamjang brings a nutty spiced flavour,” says Smith, of this flavoursome pork chop. “Amazing all year round.”

4 bone-in pork loin chop (250gm each) Koji paste or sea salt flakes (see note), for seasoning

SWEET POTATO SSAMJANG

1 sweet potato (380gm), peeled, coarsely chopped into 5cm pieces 150 gm unsalted butter, cut into

2cm pieces

100 gm mild ssamjang paste (see note) GOCHUJANG CARAMEL

250 gm caster sugar

1 tbsp brown rice vinegar

20 gm gochujang pepper flakes

(see note)

1 Preheat oven to 200˚C fan-forced. For sweet potato, place potato in a large roasting pan scattered with butter and season; roast until charred and caramelised (50-55 minutes). Transfer to a blender with ssamjang paste and 100ml warm water and blend until puréed. Season to taste. Set aside and keep warm until ready to serve.

2 For gochujang caramel, place sugar in a saucepan over medium-high heat. Cook, swirling pan until a dark caramel forms (8 minutes). Remove from heat and gradually stir in 150ml water, vinegar, and pepper flakes. Set aside and keep warm until ready to serve.

3 Preheat a lightly greased barbecue or char-grill pan to high. Place pork on a large tray and season all over with koji paste (or salt). Cook pork, turning occasionally, until charred and cooked through (10 minutes). Rest for 10 minutes before slicing.

4 To serve, slice pork chop and arrange on plate, sprinkle with sea salt flakes and drizzle gochujang caramel over the pork. Place sweet potato ssamjang purée on side and serve.

Note Koji paste, mild ssamjang paste, and gochujang pepper flakes are available from select supermarkets, Japanese and Korean grocers. ➤