"When we came up with this dish, we were originally looking to do a play on Amatriciana, replacing the chilli content with the heat from the kimchi," says Mitch Orr. "We were thinking about braising the kimchi into a Napoli-style sauce and using that as a base. After [fellow Acme chef] Katie Choi and I talked through the virtues and subtleties of kimchi, and realising that cooking it out kind of muted the umami and punch, we adjusted our idea. We wash the kimchi to lessen its intensity slightly. It's still pork and cabbage - I mean, you can't really go wrong with something as classic as that. It's a good representation of what we do - it's a little bit away from the norm, but really it's still a classic combination. After all, I'm not really that clever." Start this recipe a day ahead to dry the cavolo nero.
Note Guanciale, cured pork cheek, is available from specialist Italian butchers.