Traditionally cooked at the table over a charcoal grill or gas hot plate, chilli pork is Korea’s answer to sang choi bau and is the perfect accompaniment to an ice-cold beer.
- 500 g pork belly or pork neck, sliced (see Note)
- 2–3 cloves garlic, finely chopped
- 1 tsp finely chopped ginger
- 2 spring onions, chopped
- 2–3 tbsp korean chilli paste (kochujang) (see Note), plus extra to serve
- ½ tbsp korean chilli powder (kochugaru) (see Note)
- 2 tbsp caster sugar
- 2 tbsp cooking sake (see Note)
- 1 tbsp mirin (see Note)
- 2 tbsp sesame oil
- ½ tsp ground black pepper
- lettuce leaves, to serve
- steamed rice, to serve
- kim chi, to serve
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.
Marinating time 3 hours
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Combine all the ingredients except for the pork in a large bowl and mix well. Add the pork, turn to coat and leave to marinate in the fridge for 3 hours or overnight.
Place an oiled chargrill pan or frying pan over medium-high heat. Cook the pork, in batches, for 2–3 minutes, turning a few times, until cooked and slightly charred around the edges. Wipe out the pan after each batch, adding more oil when necessary.
To serve, place a lettuce leaf in the palm of your hand, top with warm rice, kim chi, a piece of pork and extra chilli paste (if using) and roll to enclose.
• Pork belly and pork neck are available sliced and in packets from Korean and some Asian grocers.
• Kochujang and kochugaru are available from Korean food stores.
• Cooking sake and mirin are available from Japanese food stores and some Asian grocers.
Photography by Alan Benson