Ingredients

• 2 tbsp gochujang (korean fermented red pepper paste)
• 1-2 tbsp soy sauce
  
• 2 garlic cloves, crushed
  
• 10g fresh root ginger, finely grated
  
• 2-3 medium sized pork chops (or lamb)
  
• 2 sweet potatoes
  
• 1 tbsp of rapeseed oil
• 200g pak choi, halved
• 1 tsp black or white sesame seeds
• Black olives (optional)
• Salt and pepper to taste

Method

• Heat oven to 220°C and place a large roasting pan in the centre of the oven until hot. 
  
• In a large mixing bowl, mix gochujang paste, soy sauce, garlic, and ginger. Add pork chops and coat well and set to the side. 
  
• Toss sweet potatoes in oil and then add them to the heated roasting pan for 15-20 minutes. 
  
• Place pak choi into a sauté pan. Season to taste with a small amount of salt and pepper, then add a tbsp of water and cover with a lid. Cook until tender. 
  
• Turn sweet potatoes, then add the pork chips into the roasting pan. Pour leftover marinade over the chops. Roast for 10-12 minutes. 
  
• Add black olives and sesame seeds and roast for another 5 minutes or until pork is tender.