Pan Fried Pork Belly with Miso

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Pork belly		300-350g
Salt and sake or white wine		as required
Garlic		4 cloves
Spring onions		4
Crushed sesame seeds		2 tsp
Gochujang		4 tsp
Garlic		1 clove
Miso		2 tsp
Sugar		1 tsp
Sesame oil		4 tsp
Lettuce		lots

Method

Cook

30min

Put the 2-3mm slices of pork belly in a container and sprinkle with salt and enough sake or white wine to cover.

Mix together the finely chopped spring onions, crushed sesame seeds and 2 tsp sesame oil in a bowl.

In a separate bowl, mix together the Gochujang, miso, grated garlic (1 clove), sugar and 2 tsp sesame oil.

Pat dry the pork and fry in a frying pan with the chopped garlic (4 cloves).

Serve the pork alongside the lettuce. To enjoy, spread some of the sauce from Step 3 onto a lettuce leaf. Top with the pork and the spring onions mix from Step 2 and the kimchi salad from Step 6 if you like.

I made this kimchi salad by rubbing salt into cucumber and radishes then finely slicing them. Then I added sugar, grated garlic, chilli powder and vinegar.

Tips & Note

If you half-freeze the pork belly first of all, it's far easier to slice. Soaking in the sake or wine will remove any odour and make it more flavourful. When you fry it, make sure the pork slices are pat dried well first to avoid any oil splashes.

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