Pork Ssam

This astonishing dish of pork wrapped in lettuce leaves served with rice and toppings is so succulent and tasty that our test kitchen staff devoured it all. As well as being part of our Korean table, it makes a fine make-yourself hors d’oeuvre for a dinner party or a good main dish served with rice and a non-Korean salad. The pork braising liquid is full of flavour. You can strain it, remove any fat, and use it as a base for ramen or any Asian soup. It freezes well. It is the table sauce that gives this dish its pungency. Perilla or shiso leaves taste like a cross between mint and coriander. This dish is also tasty on a bao bun (white steamed Asian bread).

3 lbs (1.5 kg) pork belly

1 bunch green onions, cut in half, about 6

1 onion, quartered but not peeled

6 cloves garlic, thickly sliced

1 piece ginger, 2 inches (5 cm), sliced and bashed 2 tbsp (30 mL) Korean soybean paste

2 tbsp (30 mL) soy sauce

1 tsp (5 mL) whole black peppercorns

BASTING SAUCE

1 tbsp (15 mL) gochujang 1 tbsp (15 mL) soybean paste 1 tbsp (15 mL) maple syrup 1 tbsp (15 mL) soy sauce 1 tbsp (15 mL) grated ginger

TABLE SAUCE

⅓ cup (80 mL) gochujang

2 tbsp (30 mL) Korean soybean paste 2 tbsp (30 mL) soy sauce

2 tbsp (30 mL) water

2 tbsp (30 mL) finely chopped green onion 2 tsp (10 mL) toasted sesame oil

2 tsp (10 mL) sugar

2 tsp (10 mL) toasted white sesame seeds 2 tsp (10 mL) black sesame seeds

FOR SERVING

1 head Boston or leaf lettuce

6 perilla leaves, cut in half

2 cups (500 mL) cooked medium-grain rice Pickled Sprouts (recipe on page 93) Pickled Carrots or Daikon Radish (recipe on page 93)

Spinach Salad (recipe follows) Quick Kimchi (recipe this page) or store-bought kimchi

1 Preheat oven to 325°F (160°C).

2 Place pork belly in an ovenproof pot. Cover with water and add green onions, onion, garlic, ginger, soybean paste, soy sauce and peppercorns.

3 Bring to boil on top of the stove, then cover and bake for 2 to 2½ hours or until very tender. Remove pork from pot; strain and reserve cooking liquid for another use. Place pork belly on a baking sheet and let sit until cool to the touch. Remove skin with a sharp knife.

4 Increase oven temperature to 400°F (200°C).

5 For basting sauce, combine gochujang, soybean paste, maple syrup, soy sauce and grated ginger. Brush basting sauce over the pork and bake until glaze is browned, about 20 minutes.

6 For table sauce, combine gochujang, soybean paste, soy sauce, water, chopped green onion, sesame oil, sugar, white and black sesame seeds. Reserve for serving.

7 Slice pork against the grain into ¼-inch (5-mm) slices.

8 Serve pork belly warm or at room temperature with table sauce, lettuce, perilla leaves, rice, Pickled Sprouts, Pickled Carrots or Daikon Radish, Spinach Salad and Quick Kimchi. Guests make their own wraps using the lettuce leaves and choose their own condiments.

Serves 6