Pork belly ssam

all details

Tender pork belly is lightly cured with salt and sugar, slow-cooked and served ready to wrap in soft lettuce leaves with rice, kimchi and hoisin sauce in an action-packed tabletop adventure.

Pork belly ssam
Photo: Marina Oliphant

Ingredients

  • 1.3kg piece pork belly, skin on
  • 3 tbsp coarse salt
  • 3 tbsp soft brown sugar
  • 1 soft-leaf green lettuce (e.g. butter or Salanova)
  • 2 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • Steamed rice for serving
  • 100g kimchi for serving
  • 2 tbsp pickled cucumbers

Method

Score the pork belly skin, right to the edges at one-centimetre intervals. Mix two tablespoons of coarse sea salt with two tablespoons of soft brown sugar and rub all over the pork. Refrigerate for a few hours or overnight.

Heat oven to 150C. Drain off liquid and place the pork belly skin-side up on a rack in a roasting tray, adding water to just below the rack. Bake for three hours, or until soft.

Mix the remaining salt and sugar and scatter over the top. Increase heat to 220C and bake for another 30 minutes to crisp the skin.

Separate the lettuce leaves, wash and spin-dry. Mix hoisin, oyster, soy and sweet chilli sauces. Cut the pork belly into long slices, then across into chunks. Arrange on warm plates and serve with bowls of steamed rice, kimchi, mixed sauces, pickled cucumbers and a stack of lettuce leaves. Each person places a little rice, pork and their choice of condiments in a leaf, wraps and eats.

Tip: You can also cook the pork belly a day ahead, then cut into slices and grill the meat for serving.

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  • Main Ingredients - Pork
  • Cuisine - Korean
  • Course - Main-course
  • Occasion - Dinner Party

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2 reviews so far

  • Rating: 3.5 out of 5 stars

    I've just bought a pork belly intending to crisp it up as usual - now I read your slow-cooked recipe - hmmm - might just have to try it !

    Commenter
    frank
    Location
    sydney
    Date and time
    October 19, 2013, 5:32PM
  • Rating: 5 out of 5 stars

    This recipe is in the 'to die for' group. The combination of the crispy and tender pork together with the kimchee is an experience that you WILL want to return to. Quickly!!

    Commenter
    tommo
    Location
    Date and time
    March 07, 2014, 3:56PM

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