KOREAN PORK BELLY
1 garlic clove, crushed 3cm piece ginger, peeled and grated 1tbsp chilli paste 5tbsp reducedsalt soy sauce 1tbsp sesame seeds 4tsp brown sugar ● 1tsp rice wine vinegar ● 600g pork
belly slices ● 1tsp sesame oil ● 600g boiled rice ● Cucumber sticks, little gem lettuce leaves and sliced spring onions, to serve
STEP 1 Mix the garlic, ginger (set aside 1/2tsp), chilli paste, 3tbsp of the soy sauce, sesame seeds, 3tsp of the sugar and vinegar in a non-metallic bowl. Add the pork, turn to coat, cover and refrigerate for 2hrs. STEP 2 Preheat the oven to 200˚C/180˚C fan/gas 6. Line a baking tray with non-stick foil. Add the pork and cook for 30-40 mins, turning halfway through cooking. STEP 3 Make a sauce by dissolving the remaining sugar in 1tbsp boiling water. Stir in the sesame oil and remaining ginger and soy sauce. STEP 4 Place the meat under a medium-hot grill for 1-2 mins on each side to crisp it up. STEP 5 Slice the meat and serve with the rice, cucumber, lettuce, spring onions and sauce.