Back to 4 servings Pork 2 lb pork belly, thick-cut, skinless slices about 1/4 to 1/2 inch thick 6 cloves garlic, sliced; optional Wraps and vegetables 1 head red or green leaf lettuce, soft leaves, separated and crisped in cold water 20 perilla leaves (kkaennip), optional; substitute extra lettuce or basil 2 green chilies, sliced; optional Sauces 0.25 cup ssamjang, see ssamjang ingredients below for homemade 2 tbsp sesame oil 0.5 tsp sea salt 0.25 tsp black pepper, freshly cracked Ssamjang 3 tbsp doenjang (Korean soybean paste), for homemade ssamjang 1.5 tbsp gochujang (Korean chili paste), for homemade ssamjang 1 tbsp mirim (sweet rice wine), or mirin 1 tbsp sesame oil 1 tbsp minced garlic 0.5 tbsp sugar or honey 2 tsp toasted sesame seeds, optional Serving 1 cup cooked short-grain rice, to serve 1 cup kimchi, sliced, to serve; optional
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1 Step 1: Make the ssamjang by stirring together the doenjang, gochujang, mirim, sesame oil, minced garlic, sugar and sesame seeds in a small bowl, then portion into small sauce dishes.2 Step 2: Mix the sesame oil, sea salt and cracked black pepper in small bowls, one per person, for dipping.3 Step 3: Soak the lettuce and perilla leaves in cold water for 5 to 10 minutes so they crisp, then drain well and arrange on a platter.4 Step 4: Preheat a grill, grill pan or cast-iron skillet over medium-high heat until a drop of water sizzles away within a second or two. Start ventilation first.5 Step 5: Lay the unseasoned pork belly slices in a single layer, spaced apart, and let them render undisturbed for about 2 minutes. No oil is needed.6 Step 6: Flip the pork and cook 2 to 3 minutes per side, until golden and crisp at the edges. Add the sliced garlic to the rendered fat and cook until lightly browned, watching so it does not burn.7 Step 7: Snip the pork into bite-sized pieces with kitchen scissors once mostly cooked. Blot excess fat with paper towel as it pools, cooking in batches so the slices do not overlap.8 Step 8: Cook the pork until cooked through with no pink remaining and the fat is crisp; the internal temperature should reach 145°F (63°C) for pork belly.9 Step 9: Transfer the pork to a platter and serve hot with the lettuce, perilla leaves, green chilies, garlic, ssamjang, seasoned sesame oil, rice and kimchi.10 Step 10: To eat, place a piece of pork on a lettuce or perilla leaf with a little ssamjang, garlic and chili, wrap it up and enjoy.getsaucepan.com/r/8e1baa31-4002-53b7-9748-b652a61b0164
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