Samgyeopsal

Ingredients

• 800 gpork belly — thick slices
• lettuce leavesto wrap
• 3 tbspssamjang
• garlic clovesto grill
• green chili — to serve
• 1 tspcoarse sea salt
• 2 tbspsesame oil
• 1/2 tspfine sea salt

Method

1. Begin by slicing the 800 g pork belly into bite-sized pieces, about 1 cm thick, ensuring each piece has a good balance of meat and fat. Sprinkle 1 tsp of coarse sea salt evenly over the pork slices, allowing the salt to adhere to the surface. This will enhance the flavor and help the meat brown nicely.
2. Heat a large, heavy-bottomed skillet or grill pan over medium-high heat. Add 2 tbsp of sesame oil to the pan, swirling it to coat the surface evenly. Once the oil is shimmering, place the pork belly slices in a single layer, ensuring they do not overlap. Allow them to cook undisturbed until the edges start to crisp and the fat renders, turning a deep golden brown.
3. Flip the pork slices using tongs, ensuring each piece is evenly browned on both sides. Continue cooking until the pork is tender and the fat is translucent, with a slight crispness on the edges. This texture indicates that the pork is cooked to perfection.
4. While the pork is cooking, prepare the accompaniments. Peel the garlic cloves and slice the green chili into thin rings. Add them to the pan alongside the pork during the last few minutes of cooking, allowing them to grill and absorb the flavors from the rendered pork fat.
5. Once the pork and accompaniments are cooked, taste a piece of pork to check for seasoning. If needed, sprinkle a small amount of fine sea salt to enhance the flavors further.
6. Serve the Samgyeopsal immediately, accompanied by fresh lettuce leaves for wrapping. Place a small bowl of 3 tbsp ssamjang on the table for dipping. Encourage diners to create their own wraps with pork, grilled garlic, chili slices, and a dab of ssamjang, enjoying the communal and interactive nature of this dish.