Korean Ogyeopsal Grilled Skin-On Pork Belly with Lettuce Wraps

What you need

• 900 g (2 lb) skin-on pork belly, cut into slices about 1.5 cm thick
• 1 head of lettuce, red leaf or butter lettuce, leaves separated
• 6 cloves garlic, thinly sliced, plus 2 cloves minced for the ssamjang
• 1 green chili, sliced, optional
• 4 tbsp doenjang, Korean soybean paste
• 2 1/2 tbsp toasted sesame oil
• 1 tbsp green plum syrup, maesil cheong, or honey
• 1 scallion, finely chopped
• 1/2 tbsp rice vinegar
• 1 tsp salt
• black pepper, freshly ground, to taste
• kimchi and steamed rice, for serving

Method

Restated from the original video

1. 1

   Score the skin of each pork belly slice with a few shallow cuts so it stays flat on the grill.

2. 2

   Wash the lettuce leaves, soak them in cold water for 5-10 min to crisp, then drain well.

3. 3

   For the ssamjang, mix the doenjang with 2 tbsp of the sesame oil, the plum syrup, minced garlic, scallion and vinegar.

4. 4

   For the dipping oil, put a little salt and pepper in small dishes, one per person, and cover with the rest of the sesame oil.

5. 5

   Heat a heavy grill pan or tabletop grill over medium-high heat until very hot.

6. 6

   Lay the pork belly on the grill, skin side down first, and cook until the skin blisters and turns crisp and golden, 4-5 min.

7. 7

   Turn and grill the other sides until well browned, 4-6 min more, pouring off excess fat as it builds up.

8. 8

   Cut the meat into bite-sized pieces with kitchen scissors and keep grilling until crisp and cooked through with no pink inside.

9. 9

   Grill the sliced garlic and chili in the pork fat at the edge of the pan for a milder flavour, or serve them raw.

10. 10

    To eat, dip a piece of pork in the sesame oil, put it on a lettuce leaf with ssamjang, garlic and chili, and fold it into one bite. Serve with kimchi and rice.

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