Samgyeopsal (Korean Grilled Pork Belly)

Ingredients

• Pork belly, skinless, sliced 1 cm thick 800 g
• Coarse sea salt, for sprinkling 1/2 tsp (3 g)
• Black pepper 1/2 tsp
• Toasted sesame oil, for the dip 2 tbsp
• Salt and black pepper, for the dip 1 tsp salt, 1/2 tsp pepper
• Garlic cloves, sliced 8 (32 g), to serve
• Lettuce and perilla leaves to serve
• Ssamjang (soybean and chili dipping paste) to serve

Instructions

1. 1

   Pat the pork belly slices dry and bring them to room temperature for 10 minutes.

2. 2

   Stir the sesame oil, salt and pepper for the dip together and divide among small dishes.

3. 3

   Heat a grill pan or tabletop grill over medium-high heat until very hot, then lay the slices on it in a single layer, without oil.

4. 4

   Grill for 4-5 minutes per side, pouring off the rendered fat, until both sides are golden brown and crisp at the edges; grill the garlic slices in the fat alongside.

5. 5

   Sprinkle the pork with the coarse salt and black pepper and cut it into bite-size pieces with scissors.

6. 6

   Serve at once with the sesame oil dip, grilled garlic, lettuce and perilla leaves and ssamjang for wrapping.