Sizzling Thick-Cut Pork Belly Grill with Ssamjang
Thick slabs of unseasoned pork belly seared on a blazing-hot griddle until the fat renders golden and the edges shatter with crispness, served with an arsenal of fresh lettuce wraps, pungent ssamjang, raw garlic, and vibrant banchan. This is the iconic Korean BBQ experience brought home, where the ritual of wrapping and eating is just as important as the cooking itself.
Ingredients
- 2 lbs thick-cut pork belly (skin removed), sliced into 1/3-inch thick pieces
- 1 head green leaf lettuce, leaves separated and washed
- 1 bunch perilla leaves (sesame leaves)
- 8 cloves garlic, peeled and thinly sliced
+ 10 more ingredients
Instructions
If making homemade ssamjang, mix together doenjang, gochujang, sesame oil, sugar, and a teaspoon of minced garlic in a small bowl. Stir well and set aside. Alternatively, use store-bought ssamjang.
Prepare the table spread: arrange lettuce leaves, perilla leaves, sliced garlic, sliced green chilis, ssamjang, sesame oil-salt dip, and steamed rice in separate dishes around the cooking area.
Heat a cast-iron grill pan, heavy skillet, or tabletop grill over high heat until it is ripping hot. Do not add any oil; the pork belly will render its own fat generously.
Lay the pork belly slices on the hot surface without crowding. Cook without moving for 3-4 minutes until the bottom develops a deep golden-brown crust.
Flip once and cook the other side for another 3-4 minutes. The fat should be rendered, translucent, and crispy at the edges while the meat remains juicy. Use scissors to cut the cooked strips into bite-sized pieces right on the griddle.
As each batch finishes, diners should grab a lettuce leaf, layer on a perilla leaf, add a piece of sizzling pork belly, a dab of ssamjang, a slice of raw garlic, and a small spoonful of rice. Wrap and eat in one satisfying bite.
Continue grilling in batches, tilting the pan occasionally to drain excess rendered fat if needed.
Nutrition Estimate
Per serving • Estimated by Blinner AI