- 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
- 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
- 1Preheat 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).
- 2For ssämjang, mix ingredients in a bowl, adding a little water if necessary.
- 3To 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.
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