Roast korean pork lettuce cups with ssämjang

This spicy Korean dish is both fantastically tasty and a novel way to eat pork belly. Use our own Ssämjang recipe elsewhere on the Haughton Honey web site or the one below.

Gochujang, which is a Korean fermented hot chilli paste, can be found in all good Asian stores.

Cook time
1hr 30mins (plus resting)

Prep time
20 mins


Recipe provided by: Australian Gourmet Traveller

  • 800g piece of boneless pork belly, skin scored
  • 1 tbsp fat such as coconut oil or duck fat
  • 1 sweet pear, thinly sliced (placed in a little water with some lemon juice to stop it going brown)
  • FOR THE SSÄMJANG: 2 spring onions (white part only), thinly sliced
  • 2 tbsp of gochujang (Korean fermented hot chilli paste)
  • 1 tbsp of apple cider vinegar
  • 1 tbsp of Haughton Honey
  • 1 1/2 tsp ginger, finely grated
  • 1 tsp fish sauce
  • 1 garlic clove, finely grated
  • TO SERVE: iceberg lettuce leave, kimchi and sliced spring onions
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz

  1. Preheat oven to 240C. Rub the pork with fat, season to taste and place in a roasting pan. Roast until the skin starts to crackle (30-35 minutes). Reduce the heat to 150C and roast until tender (1¼-1½ hours; if the crackling needs more time, place it under a hot grill for a few minutes). Remove the pork from oven and rest in a warm place for about 20 minutes.
  2. For the Ssämjang, the mix ingredients in a bowl, adding a little water if necessary.
  3. To serve, thinly slice the pork belly and arrange on a platter with the pear, lettuce, spring onion, kimchi and a bowl of the Ssämjang for guests to assemble their own lettuce cups.
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