Thick slices of pork belly grilled until the edges are crispy, meant to be tucked sizzling hot into fresh lettuce leaves with garlic, rice, kimchi, and ssamjang. Every bite is a play on richness, heat, crunch, and freshness.
Ingredients
- 800 g thick-cut pork belly
- 2 pieces lettuce or Little Gem leaves
- 4 cloves raw garlic
- 4 tbsp ssamjang
- 250 g Napa cabbage kimchi
- 320 g white rice
- 450 ml water
Method
- Rinse the rice until the water is almost clear, then start cooking it with cold water; keep covered until the grains are tender and slightly sticky.
- Separate the lettuce or Little Gem leaves, wash them, and dry them thoroughly; they should remain fresh, firm, and pliable enough to fold without snapping.
- Thinly slice the garlic and arrange the garlic, kimchi, and ssamjang in small bowls so everything is ready before cooking the pork.
- Heat a large skillet, griddle, or grill over medium-high heat until a slice of pork sizzles assertively upon contact.
- Place the pork belly in the pan without crowding, and grill, flipping regularly, until the fat renders, the surface browns, and the edges turn crispy.
- Drain any excess fat as needed during cooking, then continue until the meat is deeply browned but still juicy in the center.
- Cut the hot pork into easy-to-wrap, bite-sized pieces; the meat should remain glistening, and the edges should crackle slightly under the knife.
- Serve immediately with the hot rice, cold lettuce leaves, garlic, kimchi, and ssamjang; build each ssam inside a leaf and eat right away to capture the contrast of hot, fresh, rich, and spicy flavors.
Nutrition
Per serving
- Energy
- 725.3 kcal
- Protein
- 43.87 g
- Carbohydrate
- 67.43 g
- Fat
- 30.06 g
- Fibre
- 2.85 g
- Calcium
- 60.46 mg
- Iron
- 2.62 mg
- Magnesium
- 61.77 mg
