‘The combination of pork belly, crackling and Korean flavours makes this another favourite’
- 800kg Borrowdale pork belly, skin scored
- Coconut oil, duck fat, tallow or other good quality fats
- 1 iceberg lettuce, leaves separated and cut into 7 cm diameter pieces
- 2 tbsp fermented hot chilli sauce or sugar-free crushed chilli sauce
- 2 spring onions
- 1/2 nashi pear, cored
- 1 tbsp apple cider vinegar
- 1 1/2 tbsp organic honey, or to taste
- 1 garlic clove, finely grated
- 1 1/2 tsp ginger, finely grated
- 1 tsp fish sauce
Preheat the oven to 240°C as you need to start by blasting the pork with heat.
Rub the pork with a little oil, then season with sea salt and place in a large roasting tin. Roast until the skin starts to bubble, about 35 – 40 minutes.
Reduce the heat to 150°C and continue to cook the pork belly for a further 1 to 1 1/2 hours, or until tender. Remove from the oven and allow to rest. If the rind doesn’t crackle, place it under a hot grill and cook for a few minutes.
To make the Ssamjang Sauce, finely chop the nashi pear and thinly slice the spring onions, discarding the green parts. Combine all the ingredients in a bowl.
Cut the pork into 5 cm x 1 cm thick slices and place them on a small piece of lettuce. Pour a teaspoon of the Ssamjang Sauce, and serve.