Ingredients with Measurements:
- 2 lbs Jeju black pork belly
- 1 cup coarse sea salt
- 1/2 cup brown sugar
- 1/4 cup garlic, minced
- 1/4 cup ginger, minced
- 1/4 cup green onion, chopped
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1/4 cup sesame oil
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup doenjang (Korean soybean paste)
- 1 head of lettuce, washed and separated
- 1/2 cup ssamjang (Korean dipping sauce)
- 1/4 cup sliced garlic
- 1/4 cup sliced jalapeno
- 1/4 cup sliced onion
Special equipment needed:
- Large mixing bowl
- Large pot or Dutch oven
- Colander
- Cutting board
- Sharp knife
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Rinse the pork belly under cold water and pat dry with paper towels.
2. In a large mixing bowl, combine the sea salt, brown sugar, garlic, ginger, and green onion. Mix well.
3. Rub the salt mixture all over the pork belly, making sure to coat it evenly.
4. Place the pork belly in a large pot or Dutch oven and cover with water. Bring to a boil over high heat.
5. Once the water is boiling, reduce the heat to low and simmer for 2-3 hours, or until the pork belly is tender.
6. Remove the pork belly from the pot and let it cool for a few minutes. Then, slice it into thin pieces.
7. In a small bowl, mix together the soy sauce, rice wine, sesame oil, gochujang, and doenjang to make the dipping sauce.
8. Heat up a grill or grill pan over high heat. Grill the pork belly slices for 1-2 minutes on each side, or until they are nicely charred.
9. Serve the grilled pork belly with lettuce leaves, ssamjang, sliced garlic, jalapeno, and onion. Dip the pork belly in the ssamjang and wrap it in a lettuce leaf with the garlic, jalapeno, and onion.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Grilling temperature: High heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Total fat: 35g
Saturated fat: 12g
Cholesterol: 95mg
Sodium: 4000mg
Total carbohydrate: 10g
Dietary fiber: 1g
Total sugars: 6g
Protein: 20g
Substitutions for ingredients:
- Regular pork belly can be used instead of Jeju black pork belly.
- Regular salt can be used instead of coarse sea salt.
- Honey can be used instead of brown sugar.
- Scallions can be used instead of green onion.
- Mirin can be used instead of rice wine.
- Vegetable oil can be used instead of sesame oil.
- Sriracha can be used instead of gochujang.
- Miso can be used instead of doenjang.
Variations:
- Instead of grilling the pork belly, it can be roasted in the oven at 400°F for 20-25 minutes.
- The dipping sauce can be made with different ratios of the ingredients to adjust the spiciness and saltiness to taste.
- The pork belly can be marinated in the salt mixture overnight for a stronger flavor.
Tips and tricks:
- Make sure to remove any excess fat from the pork belly before cooking.
- Use a sharp knife to slice the pork belly thinly for easier grilling.
- Serve the lettuce leaves and dipping sauce on the side so that each person can assemble their own wraps.
- Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pork belly, place it in a skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Arrange the grilled pork belly slices on a platter with the lettuce leaves, sliced garlic, jalapeno, and onion on the side. Serve the dipping sauce in a small bowl in the center of the platter.
Garnishes:
- Sliced scallions
- Toasted sesame seeds
- Chopped cilantro
Pairings:
- Korean rice wine (makgeolli)
- Korean beer (Cass, Hite, OB)
- Soju
- Green tea
Suggested side dishes:
- Kimchi
- Steamed rice
- Japchae (Korean glass noodle stir-fry)
- Tteokbokki (spicy rice cake)
Troubleshooting advice:
- If the pork belly is too salty, rinse it under cold water before grilling.
- If the pork belly is not tender enough after simmering, continue to simmer it for another 30 minutes to 1 hour.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure that it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw pork.
Food history:
Jeju black pork is a specialty of Jeju Island, South Korea. The pigs are raised in a natural environment and fed a special diet of chestnuts, acorns, and other natural foods, which gives the meat a unique flavor and texture.
Flavor profiles:
Salty, sweet, savory, spicy, smoky
Serving suggestions:
Serve the Jeju black pig bossam as a main dish for a Korean-style barbecue or as a part of a larger spread of Korean dishes.
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Region: Korean