Soy-braised pork terrine with ssamjang



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