• 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

For the marinade

For the ssamjang sauce (optional)


  • STEP 1

    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.

  • STEP 2

    Make the ssamjang sauce (if using) by mixing all of the ingredients together, then set aside.

  • STEP 3

    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.

Recipe from Good Food magazine, January 2014

Goes well with


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