Simmered Pork Belly Wraps with Napa Cabbage and Ssamjang

What you need

• 1 kg (2 lb) pork belly, skin off, in one slab
• 1 onion, halved
• 30 g (1 oz) ginger, sliced
• 8 garlic cloves, 4 smashed for the pork, 1 minced for the dip, 3 sliced for serving
• 3 scallions, 2 whole for the pork, 1 thinly sliced for the dip
• 4 tbsp doenjang, 2 for the pork, 2 for the dip
• 3 tbsp rice wine
• 1 tsp black peppercorns
• 8 leaves napa cabbage, inner leaves
• 1 tbsp coarse sea salt
• 200 g (7 oz) napa cabbage kimchi
• 1 tbsp gochujang
• 2 tsp honey
• 1 tsp toasted sesame oil
• 2 tbsp salted fermented shrimp, saeujeot, finely chopped
• 1 tsp Korean chili flakes
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1 long green chili, sliced

Method

Restated from the original video

1. 1

   Soak the pork belly in cold water for 30 min, then drain. This pulls out blood for a cleaner pot liquor.

2. 2

   Sprinkle the cabbage leaves with the salt, toss and leave to wilt for 30 min. Rinse, squeeze dry and set aside.

3. 3

   Put the pork in a pot with the onion, ginger, the 4 smashed garlic cloves, the 2 whole scallions, 2 tbsp doenjang, the rice wine and the peppercorns. Add cold water to cover by 3 cm (1 in).

4. 4

   Bring to a boil over high heat and skim off the foam.

5. 5

   Reduce to a steady simmer, cover partly and cook until a skewer slides into the thickest part with no resistance, 60-75 min. By then the pork is cooked through, well above 71 °C (160 °F).

6. 6

   For the ssamjang, stir the remaining 2 tbsp doenjang, the gochujang, honey, sesame oil, minced garlic clove, sliced scallion and 1 tbsp water in a small bowl.

7. 7

   For the shrimp sauce, stir the fermented shrimp, chili flakes, vinegar, sugar and 1 tbsp water in another bowl.

8. 8

   Lift the pork out and rest it for 10 min, then slice it 1 cm (1/2 in) thick against the grain.

9. 9

   Arrange the pork on a platter with the cabbage leaves, kimchi, sliced garlic, green chili and both sauces.

10. 10

    To eat, lay a slice of pork on a cabbage leaf, add a dab of ssamjang or shrimp sauce, a slice of garlic and a little kimchi, then fold into a bundle.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.