Salsa-Glazed Pork Trotters with Radicchio

Georgian-inspired comfort food: tender pork trotters paired with radicchio and napa cabbage and black beans, finished with fresh bay leaf and curry leaf and a hit of black pepper and gochugaru (Korean chili flakes). 1. Pat the pork trotters dry and season with salt, black pepper and gochugaru (Korean chili flakes). 2. Heat beef tallow in a heavy pan and sear the pork trotters until it develops a deep golden crust, about 21 minutes. 3. Add radicchio and napa cabbage to the pan and cook until just tender, stirring in fresh bay leaf and curry leaf for fragrance. 4. Cook the black beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of salsa and a scattering of gorgonzola cheese before serving hot.