Grilled Pork Belly
Ingredients
- 600 gPork belly (thinly sliced)
- 6 pcGarlic (thinly sliced)
- 1 pcRomaine lettuce (whole washed leaves)
- 4 tbspssamjang
- 200 gkimchi
- 2 tbspSesame oil
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
Method
Slices of pork belly seared until the fat becomes crispy and golden. They are enjoyed wrapped in lettuce leaves with raw garlic and kimchi for a sharp contrast in textures and temperatures.
- 1
Slice the pork belly into 5mm thick strips. The meat needs to be thin enough to grill quickly while remaining juicy in the center.
- 2
Thinly slice the garlic cloves. Wash the lettuce and dry it thoroughly; the leaves must be dry so they don't make the meat soggy. Slice the green onions on the bias.
- 3
Heat a pan or grill without adding fat. Place the pork slices. Let the fat render and brown. Flip when the side is dark brown and crispy.
- 4
Prepare a small bowl with sesame oil, salt, and pepper. Serve the piping hot meat with ssamjang, garlic, kimchi, and lettuce leaves on the side.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan; the meat should grill, not boil in its own juices.
- The secret is the contrast: the meat should go directly from the heat into the cold lettuce leaf.
- If the fat renders too much oil, blot the excess with paper towels during cooking.
How long does this dish keep?
Consume immediately after cooking. Leftover grilled pork can be kept for 2 days in the fridge and stir-fried with rice.
