Grilled Pork Belly with Spicy-sweet Korean Glaze | Dave Joachim

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