Samgyeopsal

Ingredients

• 1.8 lbpork belly, skinless, sliced 1 cm thick
• 3little gem lettuce, leaves separated
• 20perilla leaves
• 1 1/2 ozssamjang
• 8 clovegarlic, thinly sliced
• 2green chillies, sliced
• 3 tbsptoasted sesame oil, for the dipping salt
• 1 tspsea salt
• 1 tspblack pepper, coarsely ground

Method

1. 1

   Arrange the washed lettuce and perilla leaves, the ssamjang, the sliced garlic and the chillies in small dishes. Everything should be within reach before the grill goes on.

2. 2

   Stir the sesame oil together with the salt and a generous amount of coarsely ground black pepper in a small shallow dish.

3. 3

   Heat a grill plate or heavy pan over medium-high heat and lay the pork on dry. Cook without moving it until the underside is deep brown and crisp, then turn once.

4. 4

   Snip the pork into bite-sized pieces with scissors directly on the grill so the cut faces caramelise too, and cook the garlic slices in the rendered fat at the edge.

5. 5

   Take a lettuce leaf, lay a perilla leaf on it, add a piece of pork dipped in the sesame salt, a smear of ssamjang, a slice of garlic and a slice of chilli, then fold it into a parcel.