Roasted Pork with doenjang

Prep everything first: chop the aromatics, measure the doenjang elements, and pat the pork dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the pork. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the gochujang and the rest of the doenjang flavours, letting them cook out for a minute until fragrant.

Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped chives and serve while hot.