Roast Korean pork lettuce cups with ssämjang

AT A GLANCE

  • Serves 4 - 6 people

  • 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
01   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).
02   For ssämjang, mix ingredients in a bowl, adding a little water if necessary.
03   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.

Note Fermented hot chilli sauce can be purchased at select health-food shops and organic grocers.

Topics:

SPRING, CHEFS' RECIPES, FISH SAUCE, PORK BELLY, CHILLIES, GINGER, GARLIC, HONEY, KOREAN, APPETISER

Recipe:

PETE EVANS

Photography:

MARK ROPER

Styling:

DEBORAH KALOPER

FEATURED IN

Nov 2015

Nov 2015

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