Korean Slow-Braised Aged Kimchi and Pork (4 Servings)

Cut pork into roughly 1 cm thick pieces, lay in the pot with ginger and garlic; keep kimchi whole or cut in 2–3 pieces.

Layer kimchi on pork, add kimchi juice, water and chili flakes, and bring to a boil.

Reduce to medium-low, cover and braise roughly 40 minutes until tender; add a little water if the pan becomes dry.

Add scallions in the last 5 minutes, optionally a little sugar if too sour; confirm pork is cooked through before serving.