Soy-braised pork terrine with ssamjang

  • Starter
  • easy
  • 10–12
  • 1 hour 15 minutes, plus overnight pickling time, 4 hours cooking time and setting time



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Pickled mustard mooli

  • 400g of mooli
  • 100g of water
  • 100g of rice wine vinegar, or similar
  • 50g of sugar
  • 1 tsp English mustard
  • 1 pinch of salt

To serve


Begin the night before. Place the pork knuckle and belly in a bowl or pan and cover with water. Place in the fridge and leave overnight – this helps to remove any blood or impurities


Also the night before, make the pickled mustard mooli. Bring the water, vinegar and sugar to the boil, stir to dissolve the sugar then take off the heat and add the salt and mustard. Peel and finely slice the mooli into ribbons using a sharp knife (or a mandoline if you have one), then submerge in the pickle liquor and leave to pickle overnight in the fridge

  • 100g of water
  • 100g of rice wine vinegar, or similar
  • 50g of sugar
  • 1 tsp English mustard
  • 1 pinch of salt
  • 400g of mooli

The next day, drain the pork knuckle and belly and place in a pan. Cover with fresh water, then bring to the boil. Once boiling, simmer for 5–8 minutes then strain and top up again with fresh cold water (this removes additional impurities from the meat)


Place the liquorice, bay leaves, cinnamon and peppercorns into a small square of muslin cloth and tie it up to create a parcel. Place the bag of spices into the pan with the pork and add the chilil, ginger, garlic, onion, leek, sugar and both soy sauces. Bring to a simmer then cook for 4 hours, or until the pork is soft and falling off the bone


After 4 hours, strain the liquid through a fine sieve into a second pan and reduce the liquid down until it has a sweet, soy caramel-like flavour


Meanwhile, discard the bag of whole spices. Pick the meat from the knuckle and shred down into smaller pieces (along with the pork belly, including the skin). Finely chop the vegetables and mix with the meat in a bowl. Once you're happy with the flavour of the reduced stock, add some of this to the mixture until it binds it together. Reserve the rest of the liquid


Line a terrine mould with cling film then press the pork mixture into it evenly and place into the fridge to set (at least 2 hours)


Once set, pour over the rest of the reserved liquid and place back in the fridge so that you have a layer of jelly set on top of the terrine


To make the ssamjang, simply mix the gochujang, doenjang, garlic, honey and sesame oil together. Transfer to a small bowl and garnish with sesame seeds and spring onion


To serve, portion turn out the terrine onto a board and cut into small slices using a sharp knife. Plate up with ribbons of the pickled mooli on the side, topped with finely sliced chilli. Serve with a mix of salad leaves and the ssamjang on the side, ready for people to create their own lettuce wraps

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