Ingredients

Method

For the pork belly:
• 100 g brown sugar, plus 3 T
• 40 g salt, plus 2 t
• 1.5 kg Woolworths pork bone-in belly
• 2 small gem lettuces, for serving
For the ginger spring onion sauce:
• 100 g spring onions, thinly sliced
• ½ cup fresh ginger, grated
• ¼ cup extra virgin olive oil
• 1 T soya sauce
• 1 t sherry vinegar
• ½ t salt
For the ssam sauce, mix:
• 2 T Woolworths Mamma O’s Premium Super Spicy Pepper Paste
• ½ cup rice vinegar
• ½ cup extra virgin olive oil

Method

Ingredients

Mix 100 g sugar and 40 g salt. Place the pork in a large, shallow dish and rub the mixture all over the meat. Cover with clingwrap and chill overnight.

Preheat the oven to 150°C. Remove the pork from the fridge and discard any juices. Place the pork in a roasting pan and roast for 6 hours, basting every hour with the pan juices. Remove from the oven and allow to cool.

When you’re ready to serve, preheat the oven to 240°C. Mix the remaining sugar and salt. Rub the mixture over the cooked pork. Place in the oven for 10–15 minutes, or until a dark caramel crust has developed. Serve hot with the sauces and gem lettuce.

Cook's note: Try this cross between Korean bo ssam – pork with rice and kimchi wrapped in greens – and a southeast Asian larb – ground meat served with rice and raw veg in lettuce wraps. Slow roast a whole bone-in pork belly, then slice and serve with little gem lettuce leaves.

Browse more Asian recipes here.