- 500g good-quality pork belly, skin and ribs removed (you can ask your butcher to do this), carved into thin slices
- 1 large lettuce, such as Little Gem or iceberg, leaves washed and separated, cooked white short-grain rice, to serve
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
For the marinade
- 2 Conference pear, peeled and cored
- ½ white onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic clove
- thumb-sized piece ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 spring onion
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 2 tbsp Korean chilli paste (or any Asian chilli paste)
For the ssamjang sauce (optional)
Put all the ingredients for the marinade in a food processor and blend until smooth. Season to taste, then pour over the sliced pork. You can now cook the meat straight away, but for best results allow it to marinate in the fridge for at least 30 mins.
Make the ssamjang sauce (if using) by mixing all of the ingredients together, then set aside.
Heat a griddle pan over a high heat and cook the pork in batches for 2-3 mins each side until charred and cooked through. Serve with white rice and a few lettuce leaves. To eat, place a small scoop of rice in a leaf, then a piece of pork, smear with ssamjang sauce (if using) and wrap up.