800 gm pieceboneless pork belly, skin scored1 tbspfat such as coconut oil, duck fat or tallow1nashi, thinly sliced and placed in acidulated water for 5 minutesTo serve:iceberg lettuce leaves, kimchi and sliced spring onionSsämjang2spring onions (white part only), thinly sliced2 tbspKorean fermented hot chilli sauce (see note)1 tbspapple cider vinegar1 tbsphoney (preferably raw unfiltered), or to taste1½ tspfinely grated ginger1 tspfish sauce, or to taste1garlic clove, finely grated on a mandolin
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).
For ssämjang, mix ingredients in a bowl, adding a little water if necessary.
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.