Roast Korean Pork Lettuce Cups With Ssämjangmaincourse
- Prep time:
- 20 mins
- Cook time:
- 1hr 30mins (plus resting)
- Suitable for:
- Meat Eaters
- Provided by:
- Australian Gourmet Traveller
This spicy Korean dish is both fantastically tasty and a novel way to eat pork belly. Use our own Ssämjang recipe elsewhere on the Haughton Honey web site or the one below.
Gochujang, which is a Korean fermented hot chilli paste, can be found in all good Asian stores.
- 800g piece of boneless pork belly, skin scored
- 1 tbsp fat such as coconut oil or duck fat
- 1 sweet pear, thinly sliced (placed in a little water with some lemon juice to stop it going brown)
- FOR THE SSÄMJANG: 2 spring onions (white part only), thinly sliced
- 2 tbsp of gochujang (Korean fermented hot chilli paste)
- 1 tbsp of apple cider vinegar
- 1 tbsp of Haughton Honey
- 1 1/2 tsp ginger, finely grated
- 1 tsp fish sauce
- 1 garlic clove, finely grated
- TO SERVE: iceberg lettuce leave, kimchi and sliced spring onions
- Preheat oven to 240C. Rub the pork with fat, season to taste and place in a roasting pan. Roast until the skin starts to crackle (30-35 minutes). Reduce the heat to 150C and roast until tender (1¼-1½ hours; if the crackling needs more time, place it under a hot grill for a few minutes). Remove the pork from oven and rest in a warm place for about 20 minutes.
- For the Ssämjang, the mix ingredients in a bowl, adding a little water if necessary.
- To serve, thinly slice the pork belly and arrange on a platter with the pear, lettuce, spring onion, kimchi and a bowl of the Ssämjang for guests to assemble their own lettuce cups.
Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz