Grilled Pork Belly with Spicy-sweet Korean Glaze
The only way to grill pork belly is to render out some fat first. Otherwise, the fat drips into the grill and creates an inferno that incinerates the meat. A low, slow braise in the oven gets the job...
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Cooking tools:
- Grill
- Pastry brush
- Oven
- Baking dish
- Aluminum foil
- Chef's knife
- Cutting board
- Plate
- Serving bowl
- Mixing bowl
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 1 ½ lbs (750 g) center-cut pork belly
- 3 tbsp coarse sea salt
- 1 ½ cups (12 fl oz/375 ml) unseasoned rice vinegar
- ¾ cup Ssam Jang (see below)
- 2 cups cooked sweet glutinous (sticky) rice
- 2 tbsp seasoned rice vinegar
- 1 head butter lettuce, separated into leaves
- Kimchi for serving (optional)
- ¼ cup (2 1/4 oz/70 g) doenjang (Korean fermented soybean paste)
- 1 tsp gochujang (Korean red chile paste)
- 1 clove garlic, minced
- 1 green onion, white and pale green parts, chopped
- 2 tsp honey
- 2 tsp Asian sesame oil
- 1 tsp sesame seeds, toasted
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