Breastfeeding Friendly Korean Pork Belly with Ssamjang
Total time1 hr 45 min
Prep time20 min
Cook time55 min
4.7(6)
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Learn more →Ingredients
4 servings
For the pork belly
- 2 lb fresh pork belly, skin-on or skinless, cut into ½-inch-thick slices
- 1 tbsp avocado oil
- 1 tsp fine sea salt
- ½ tsp black pepper
- 1 tsp ground ginger
For the ssamjang
- 2 tbsp doenjang (korean fermented soybean paste)
- 1 tbsp gochujang (korean chili paste)
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 scallions, green parts only, thinly sliced
- 1 tsp toasted sesame seeds
For serving
- 1 head butter lettuce, leaves separated
- ½ english cucumber, thinly sliced
- 4 radishes, thinly sliced
- 1 tbsp toasted sesame seeds, for garnish (optional)
Instructions
- 1
Pat the pork belly slices thoroughly dry with paper towels. In a large bowl, toss the slices with the avocado oil, sea salt, black pepper, and ground ginger until evenly coated. Let the seasoned pork rest at room temperature for 30 minutes.
- 2
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.
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