Grilled Pork Belly (Samgyeopsal-gui)
Pan-grilled pork belly with golden garlic, lettuce leaves and ssamjang.
- Prep
- 8 min
- Cook
- 12 min
Scale the recipe
Ingredients
- Pork belly Raw, rindless slices about 8 mm thick.
- 360 g
- Leaf lettuce
- 100 g
- Garlic
- 4 cloves
Seasonings
- Ssamjang dipping paste
- 2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Dry the pork
Pat the pork belly 360 g dry and keep it separate from the vegetables.
-
Prepare the lettuce and garlic
Wash and drain the lettuce 100 g, then slice the garlic 4 cloves. Use separate boards for raw pork and vegetables.
-
Sear both sides
Heat a wide skillet over medium heat and lay the pork in a single layer. Turn when browned underneath and cook in batches if needed.
-
Cut the pork and add garlic
Cut the pork into bite-size pieces with clean kitchen shears. Add the sliced garlic at the edge of the pan.
-
Finish the pork and garlic
Cook until the centre of the pork holds at 75°C or above for 1 minute. Lift out the garlic when it starts to brown.
-
Make lettuce wraps
Transfer the cooked pork to a clean plate with clean tongs. Add pork, garlic and a little ssamjang 2 T to each lettuce leaf.
