韓式燒五花腩Korean Grilled Pork Belly (Samgyeopsal)

Prep 15 min·Cook 20 min

1. 1You're here
   Step 1.

   Mix the sesame oil, salt and pepper in small dipping bowls. Wash and dry the lettuce and set everything out on the table.

   2 tbsp Sesame oil½ tsp Salt¼ tsp Black pepper2 Heads of little gem or round lettuce, leaves separated8 cloves Garlic, thinly sliced2 Green chillies, sliced3 stalks Spring onions, finely shredded120 g Ssamjang (Korean Lettuce-Wrap Dip)

2. 2
   Step 2.

   Heat a large heavy frying pan or griddle over medium-high heat (no oil). Season the pork lightly with salt and pepper.

   800 g Rindless pork belly, in 8 mm slices1 tsp Salt½ tsp Black pepper

3. 3
   Step 3.

   Lay in the pork in a single layer and cook for 4–5 minutes until deep golden underneath, then turn and cook the other side for 3–4 minutes.

   800 g Rindless pork belly, in 8 mm slices

   5 minPan-fry

   Wok-chan's tip鑊仔貼士

   Tilt the pan and spoon off excess fat into a bowl as it renders, or the pork fries rather than crisps.
4. 4
   Step 4.

   Snip the pork into bite-size pieces with kitchen scissors and push to the side. Fry the garlic slices and kimchi in the rendered fat for 2 minutes.

   800 g Rindless pork belly, in 8 mm slices8 cloves Garlic, thinly sliced200 g Cabbage kimchi

   2 minPan-fry
5. 5
   Step 5.

   To eat: take a lettuce leaf, add a piece of pork dipped in the sesame salt, a dab of ssamjang, garlic, chilli and kimchi, wrap and eat in one bite.

   2 Heads of little gem or round lettuce, leaves separated800 g Rindless pork belly, in 8 mm slices120 g Ssamjang (Korean Lettuce-Wrap Dip)2 Green chillies, sliced200 g Cabbage kimchi

   Assemble / plate