Moksal gui (Korean grilled pork collar)

Pasos

1. Lightly score both sides of the thick pork collar (moksal) steaks in a fine diamond pattern using the tip of a knife to tenderize the meat.
2. Season the meat evenly on all sides with coarse gray sea salt and ground black pepper, then let rest at room temperature for 10 minutes.
3. Peel the yellow onions and cut them into thick rounds about 1/2-inch (1 cm) thick, keeping the rings intact. Peel the white garlic cloves and leave them whole.
4. Wash and spin-dry the Batavia lettuce leaves and Korean perilla leaves (kkaennip), then arrange them on a large serving platter.
5. Spoon the Korean ssamjang sauce into individual dipping bowls and sprinkle with toasted white sesame seeds. Also prepare small bowls of toasted sesame oil mixed with a pinch of salt and a grind of black pepper.
6. Heat a heavy cast-iron skillet or grill pan over high heat for 4 minutes until it reaches about 430 °F / 220 °C (a drop of water should sizzle and evaporate instantly), then brush lightly with high-oleic sunflower oil.
7. Lay the pork collar (moksal) steaks flat in the smoking-hot skillet. Sear over high heat for 3 to 4 minutes without moving the meat, until a crisp, deep golden-brown crust forms and releases naturally from the pan.
8. Flip the meat to brown the other side for 3 minutes, then immediately scatter the whole garlic cloves and onion slices around the edges of the pan in the rendered fat to fry.
9. Once both sides are deeply browned and reach an internal temperature of 140 °F / 60 °C on an instant-read thermometer, use kitchen shears to cut the meat directly in the pan into bite-sized pieces about 1 inch (2 to 3 cm).
10. Stir-fry the pork pieces with the garlic and onions over medium-high heat for 3 to 4 minutes, tossing constantly, until the meat is caramelized and reaches an internal temperature of 160 °F / 71 °C, and the garlic is golden and soft when pressed.
11. Let the meat rest for 2 minutes off direct heat in the hot skillet to allow the juices to redistribute, then place the sizzling pan directly in the center of the table to serve immediately.
12. To build each bite, take a leaf of Batavia lettuce, lay a Korean perilla leaf (kkaennip) on top, add a piece of pork dipped in toasted sesame oil, dab on a bit of ssamjang sauce, add a golden garlic clove and a slice of caramelized onion, then fold the wrap into a parcel and enjoy in one single bite.