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

Method

  • 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
GT
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
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Featured in

Nov 2015

Recipes (12 )

You might also like...

Vegetarian canape recipes

recipes

Sweetbreads in brown butter with ravigote sauce

Oysters with wasabi nori and lime dressing

recipes

Caponata tartlets

Lardo, truffle honey and walnuts

recipes

Devilled eggs with celery and coriander salt

Yoghurt baked in vine leaves with dill and parsley

recipes

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.

×