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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Roast Korean pork lettuce cups with ssämjang


You'll need

800 gm piece boneless pork belly, skin scored 1 tbsp fat such as coconut oil, duck fat or tallow 1 nashi, thinly sliced and placed in acidulated water for 5 minutes To serve: iceberg lettuce leaves, kimchi and sliced spring onion   Ssämjang 2 spring onions (white part only), thinly sliced 2 tbsp Korean fermented hot chilli sauce (see note) 1 tbsp apple cider vinegar 1 tbsp honey (preferably raw unfiltered), or to taste 1½ tsp finely grated ginger 1 tsp fish sauce, or to taste 1 garlic clove, finely grated on a mandolin

Method

  • 01
  • Preheat oven to 240C. Rub pork with fat, season to taste and place in a roasting pan. Roast until skin starts to crackle (30-35 minutes). Reduce heat to 150C and roast until tender (1¼-1½ hours; if crackling needs more time, place it under a hot grill for a few minutes). Remove from oven and rest in a warm place (20 minutes).
  • 02
  • For ssämjang, mix ingredients in a bowl, adding a little water if necessary.
  • 03
  • To serve, thinly slice pork belly and arrange on a platter with the nashi, lettuce, spring onion, kimchi and a bowl of the ssämjang for guests to assemble their own lettuce cups.

Note Fermented hot chilli sauce can be purchased at select health-food shops and organic grocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Nov 2015

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