We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Pork Ssam
Winter 2018
This astonishing dish of pork wrapped in lettuce leaves served with rice and toppings is so succulent and tasty that our test kitchen staff devoured it all. As well as being part of our Korean table, it makes a fine make-yourself hors d’oeuvre for a dinner party or a good main dish served with rice and a non-Korean salad. The pork braising liquid is full of flavour. You can strain it, remove any fat, and use it as a base for ramen or any Asian soup. It freezes well. It is the table sauce that gives this dish its pungency. Perilla or shiso leaves taste like a cross between mint and coriander. This dish is also tasty on a bao bun (white steamed Asian bread).
Serves 6
3 lbs (1.5 kg) pork belly
1 bunch green onions, cut in half, about 6
1 onion, quartered but not peeled
6 cloves garlic, thickly sliced
1 piece ginger, 2 inches (5 cm), sliced and bashed
2 tbsp (30 mL) Korean soybean paste
2 tbsp (30 mL) soy sauce
1 tsp (5 mL) whole black peppercorns
BASTING SAUCE
1 tbsp (15 mL) gochujang
1 tbsp (15 mL) soybean paste
1 tbsp (15 mL) maple syrup
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) grated ginger
TABLE SAUCE
⅓ cup (80 mL) gochujang
2 tbsp (30 mL) Korean soybean paste
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) water
2 tbsp (30 mL) finely chopped green onion
2 tsp (10 mL) toasted sesame oil
2 tsp (10 mL) sugar
2 tsp (10 mL) toasted white sesame seeds
2 tsp (10 mL) black sesame seeds
FOR SERVING
1 head Boston or leaf lettuce
6 perilla leaves, cut in half
2 cups (500 mL) cooked medium-grain rice
Pickled Sprouts (recipe follows)
Pickled Carrots or Daikon Radish (recipe follows)
Spinach Salad (recipe follows)
Quick Kimchi (recipe follows) or store-bought kimchi
1. Preheat oven to 325°F (160°C).
2. Place pork belly in an ovenproof pot. Cover with water and add green onions, onion, garlic, ginger, soybean paste, soy sauce and peppercorns.
3. Bring to boil on top of the stove, then cover and bake for 2 to 2½ hours or until very tender. Remove pork from pot; strain and reserve cooking liquid for another use. Place pork belly on a baking sheet and let sit until cool to the touch. Remove skin with a sharp knife.
4. Increase oven temperature to 400°F (200°C).
5. For basting sauce, combine gochujang, soybean paste, maple syrup, soy sauce and grated ginger. Brush basting sauce over the pork and bake until glaze is browned, about 20 minutes.
6. For table sauce, combine gochujang, soybean paste, soy sauce, water, chopped green onion, sesame oil, sugar, white and black sesame seeds. Reserve for serving.
7. Slice pork against the grain into ¼-inch (5-mm) slices.
8. Serve pork belly warm or at room temperature with table sauce, lettuce, perilla leaves, rice, Pickled Sprouts, Pickled Carrots or Daikon Radish, Spinach Salad and Quick Kimchi. Guests make their own wraps using the lettuce leaves and choose their own condiments.
Serves 6
PICKLED SPROUTS
Always served with Korean food as part of the banchan (little dishes). Use mung bean sprouts for a better flavour and texture. These only last a few days. Mirin is a mixture of Japanese rice wine and corn syrup.
1 lb (500 g) mung bean sprouts
1 tbsp (15 mL) rice wine vinegar
1 tsp (5 mL) kosher salt
2 tsp (10 mL) mirin
1 tsp (5 mL) fish sauce
1 tsp (5 mL) Korean chili powder
1 tsp (5 mL) black sesame seeds
½ tsp (2 mL) sesame oil
1. Bring a large pot of water to a boil. Add sprouts, bring back to boil and cook 1 minute. Drain well in a colander, let cool then squeeze out any excess water.
2. Place sprouts in a clean mixing bowl and toss with vinegar, salt, mirin, fish sauce, chili powder, sesame seeds and sesame oil. Place in a serving dish and garnish with additional chili flakes or sesame seeds if desired.
Serves 4
PICKLED CARROTS OR DAIKON RADISH
These quick pickles are also excellent for topping a hamburger.
4 carrots or 1 daikon radish, about 1 lb (500 g)
1 cup (250 mL) rice wine vinegar
½ cup (125 mL) water
¼ cup (60 mL) sugar
2 tbsp (30 mL) kosher salt
½ tsp (2 mL) Korean chili powder, optional
1. Sliver carrots on a mandolin or with a sharp chef’s knife. You will have about 2 cups (500 mL). Place carrots in a heatproof container.
2. Combine vinegar, water, sugar and salt in a pot. Add Korean chili powder, if desired. Bring to boil, cooking until dissolved, about 2 minutes. Pour over vegetables and leave for 3 to 4 hours before eating. Save in the brine for up to 2 weeks.
Serves 4
SPINACH SALAD
This very simple spinach salad is one of my favourite Korean side dishes. I also use it as a side with grilled steak or roast chicken.
1 large box (283 g) baby spinach
2 tbsp (30 mL) finely chopped green onion, about
2 stalks
1 tsp (5 mL) rice vinegar
½ tsp (2 mL) sesame oil
½ tsp (2 mL) Korean chili powder
¼ tsp (1 mL) kosher salt
1. Blanch spinach in boiling water for 30 seconds or until wilted. Drain well in a sieve and rinse with cold water until cool. Squeeze out any excess water.
2. Combine spinach with green onion, vinegar, sesame oil, chili powder and salt. Taste for seasoning and add more vinegar, sesame oil or salt as needed.
Serves 4
QUICK KIMCHI
There is something satisfying about making your own kimchi. Once you have it down pat you can change the vegetables and the seasonings while using similar methods. Kimchi can also be purchased at most Asian stores so you don’t have to make it yourself. Thanks to Chef John Lee at George Brown College for this recipe; measurements do not need to be too accurate. It is the method that is important.
4 cups (1 L) water
½ cup (125 mL) kosher salt
About 1 lb (500 g) napa cabbage cut into 2 inch (5 cm) pieces, about 12 cups (3 L)
2 large Granny Smith apples, unpeeled, grated
¼ cup (60 mL) grated onion
1 tbsp (15 mL) peeled and chopped ginger
1 tbsp (15 mL) chopped garlic
⅓ cup (80 mL) rice wine vinegar
¼ cup (60 mL) fish sauce
6 green onions, cut into 2 inch (5 cm) pieces
1½ cups (375 mL) grated daikon radish, about ½ lb (250 g)
1½ cups (375 mL) grated carrot, about ½ lb (250 g)
2 tbsp (30 mL) Korean chili powder
1 tbsp (15 mL) gochujang
1 tbsp (15 mL) toasted sesame oil
1. Bring water and salt to a simmer in a large pot and stir to dissolve. Remove from heat and stir in cabbage pieces until submerged. Brine for 1 hour.
2. Blend apple, onion, ginger and garlic until smooth in a blender or food processor. Add rice wine vinegar and fish sauce and blend until combined. Transfer apple mixture to a large bowl. Stir in green onions, radish, carrot, chili powder, gochujang and sesame oil. Reserve.
3. Drain and rinse cabbage. Squeeze out excess moisture, then pat dry with paper towel.
4. Add brined cabbage to apple mixture and mix thoroughly with your hands. It helps to bring out the flavours.
5. Place kimchi in a container, seal and eat the next day. Kimchi lasts for at least a month, refrigerated.
Makes about 6 cups (1.5 L)
