Roast Korean Pork Lettuce Cups with Ssämjang Recipe

Ingredients

• 800 gm piece boneless pork belly, skin scored
• 1 tbsp fat such as coconut oil, duck fat or tallow
• 1 nashi, thinly sliced and placed in acidulated water for 5 minutes
• To serve: iceberg lettuce leaves, kimchi and sliced spring onion
• Ssämjang
• 2 spring onions (white part only), thinly sliced
• 2 tbsp Korean fermented hot chilli sauce (see note)
• 1 tbsp apple cider vinegar
• 1 tbsp honey (preferably raw unfiltered), or to taste
• 1½ tsp finely grated ginger
• 1 tsp fish sauce, or to taste
• 1 garlic clove, finely grated on a mandolin