Name: Roast Korean pork lettuce cups with ssämjang
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 - 6
Ingredients: 800 gm piece boneless pork belly, skin scored; 1 tbsp fat such as coconut oil, duck fat or tallow; 1 nashi, thinly sliced and placed in acidulated water for 5 minutes; To serve: iceberg lettuce leaves, kimchi and sliced spring onion; Ssämjang; 2 spring onions (white part only), thinly sliced; 2 tbsp Korean fermented hot chilli sauce (see note); 1 tbsp apple cider vinegar; 1 tbsp honey (preferably raw unfiltered), or to taste; 1½ tsp finely grated ginger; 1 tsp fish sauce, or to taste; 1 garlic clove, finely grated on a mandolin

Roast Korean pork lettuce cups with ssämjang

Pete Evans recipe for roast Korean pork lettuce cups with ssämjang.

Serves 4 - 6

Prep

20M

Cook

1H 30M

Total

1H 50M

Ingredients

800 gm piece boneless pork belly, skin scored

1 tbsp fat such as coconut oil, duck fat or tallow

1 nashi, thinly sliced and placed in acidulated water for 5 minutes

To serve: iceberg lettuce leaves, kimchi and sliced spring onion

Ssämjang

2 spring onions (white part only), thinly sliced

2 tbsp Korean fermented hot chilli sauce (see note)

1 tbsp apple cider vinegar

1 tbsp honey (preferably raw unfiltered), or to taste

1½ tsp finely grated ginger

1 tsp fish sauce, or to taste

1 garlic clove, finely grated on a mandolin

Method

Main

1.Preheat oven to 240C. Rub pork with fat, season to taste and place in a roasting pan. Roast until skin starts to crackle (30-35 minutes). Reduce heat to 150C and roast until tender (1¼-1½ hours; if crackling needs more time, place it under a hot grill for a few minutes). Remove from oven and rest in a warm place (20 minutes).

2.For ssämjang, mix ingredients in a bowl, adding a little water if necessary.

3.To serve, thinly slice pork belly and arrange on a platter with the nashi, lettuce, spring onion, kimchi and a bowl of the ssämjang for guests to assemble their own lettuce cups.