This dish is perfect for a Korean BBQ dinner party – just set everything up at the dining table and ask everyone to cook the meat on the grill themselves.
- 2 heads cos (romaine) lettuce, leaves washed and drained
- 100 g (3½ oz) packet perilla leaves (about 12–14)
- 6 garlic cloves, thinly sliced
- 2 green chillies, thinly sliced
- 1.5 kg (3 lb 5 oz) skinless pork belly cut into 3-mm (⅛-in) slices
- spicy dipping sauce (Ssamjang) (recipe here), to serve
- sesame oil, for greasing
Salt and pepper dipping sauce, to serve
- 1 tbsp sesame oil
- ½ tsp salt
- ½ tsp freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the salt and pepper dipping sauce, pour the sesame oil into a small dipping saucer. Add the salt and pepper and stir to mix well. Set aside.
- Set up a Korean barbecue grill plate (see Note) on a portable gas stove in the centre of the dining table.
- Arrange all the fresh ingredients, pork belly and sauces in separate plates and place them next to the grill.
- Heat the grill plate until it is smoking hot, then brush the hot plate with some sesame oil. Grill the pork belly on the hot plate for 2 minutes on each side, until cooked and slightly browned.
- Wrap one or two pieces of pork belly in lettuce and perilla leaves, then top with sliced garlic and chilli and your choice of sauces.
• If you do not have a Korean barbecue grill plate, just grill the pork belly on the barbecue or in a chargrill pan, then serve as above.
Recipe and images from Little Korea: Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99