Dwaeji-gukbap (pork and rice soup)

Instructions

1. Rinse the meat under cold water, then place it in a large pot with cold water. Bring to the boil and skim for 5 minutes.
2. Drain the meat, rinse it again to remove impurities, then return it to the pot with 2 litres of fresh water.
3. Add the onion cut into quarters, the crushed garlic and the sliced ginger. Simmer gently for 2 h 30 to 3 h, skimming from time to time.
4. Remove the meat, shred it or cut it into pieces and keep it warm.
5. Strain the broth, adjust the seasoning with the coarse salt and pepper, then bring it back to a simmer.
6. Divide the hot rice between 4 bowls, top with meat, then pour over the boiling broth.
7. Sprinkle with thinly sliced spring onions and serve immediately with the kimchi and salted shrimp.