Korean Bossam (Bo Ssam)

To prepare the pork, mix together the salt and sugar. Rub the mixture all over the pork. Allow to marinate in the fridge for at least 6 hours (preferably overnight).

Light a full basket of charcoal in the Firehawk Kamado Grill according to instructions. Allow the flames to die down completely before cooking.

In the meantime, to make the ssamjang, place the doenjang, gochujang, garlic, sesame seeds, sugar and sesame oil in a bowl. Mix well. You may need to add 1–2 tablespoons of water to help it along if it’s difficult to mix. Add in the spring onion and mix again. Divide up among 2-3 small serving bowls and set aside.

For the sesame dipping sauce, add the ingredients to a small dipping bowl and mix well. Divide up among 2-3 small serving bowls and set aside.

To make the sides, bring a large pot of water to the boil. Cook bean shoots for 2 minutes until just tender, then use a spider strainer to scoop them out and transfer to a sieve so they can cool and drain. Using the same pot of boiling water, add the spinach leaves. Cook for 1 minute until vibrant green in colour. Drain and set aside while you make a dressing.

In a bowl, mix together the garlic, sesame seeds, sesame oil and salt. Pop the drained beanshoots into a large bowl, add half the sesame mixture and mix to combine. Add the drained spinach to a separate large bowl and add in the remaining half of the sesame mixture. Mix again until evenly coated. Divide each of these sides into small bowls you can place on the table within easy reach of your guests. These side dishes can be made up to 2 days in advance and stored in the fridge.

Place both of the heat deflectors into the barbecue. Then place the grill plates on their highest rack. Close the lid and set the bottom vent to completely closed and the top vent to between 0 and 1. You’re aiming for a temperature of around 150°C (300°F). So, depending on your charcoal, you may need to close all the vents to get the temperature down lower to start with.

Brush off any excess salt and sugar from the pork. Place the pork (fat side down) onto the grill plates. Close the lid and cook at 150°C (300°F) for 3 hours.

Now it’s time for a technique called The Texas Crutch, which involves wrapping BBQ meat to concentrate heat, accelerate cooking and minimise evaporation of juices. Remove the pork and completely wrap in 2-3 layers of aluminium foil so that it’s completely enclosed. Place back onto the grill. Close the lid and cook at 150°C (300°F) for a further hour until the pork is fork tender (or the internal temperature of the pork reaches 93°C or 199°F).

When the pork is cool enough to handle (it can help to wear BBQ gloves), shred into large pieces. Remove and discard the bone. Serve at the table alongside small bowls of kimchi, lettuce, mint, the bean shoots, spinach, dipping sauces and rice. Everyone can help themselves to the pork and wrap up little bitefuls with the lettuce leaves along with their choice of the sides, rice, herbs and dipping sauces.

– This recipe was made using the Firehawk Kamado Ceramic Charcoal Grill BBQ.

– The mesh seal and tight lock on the FireHawk Kamado Grill helps to seal in moisture and keeps your meat much juicier.

– I used the heat deflector plates to make more of an oven situation, rather than a grilling set-up. Place your wire rack high up, too.

– Doenjang is a coarsely textured, thick brown paste commonly used in Korean cuisine. It’s made from fermented soybeans and salt. Find it at Asian grocery stores or online.

– Gochujang is another wonder ingredient commonly found in Korean cooking. It’s a thick red paste made from gochugaru (a type of dried chilli flakes), glutinous rice, salt and