The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Roast Korean pork lettuce cups with ssämjang

You'll need

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.

At A Glance

  • Serves 4 - 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 - 6 people

Featured in

Nov 2015

Recipes (12 )

You might also like...

Oysters with wasabi nori and lime dressing


Caponata tartlets

Lardo, truffle honey and walnuts


White bean and olive crostini with salami and Pecorino Sardo

Devilled eggs with celery and coriander salt


Yoghurt baked in vine leaves with dill and parsley

Yellow split pea dip


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.