1kg boneless pork belly, skin scored at 1cm intervals
1tbsp fine sea salt
1tbsp white caster sugar
2tsp vegetable oil
For the spring onion and ginger sauce
1/2 bunch spring onions, thinly sliced
5cm piece ginger, finely grated
80ml vegetable oil
1 1/2tbsp soy sauce
1 1/2tbsp rice wine vinegar
1tsp white caster sugar
To serve
2 mixed lettuces, such as butterhead and oakleaf, leaves separated
bunch perilla leaves (optional)
bought ssamjang sauce (a Korean dipping sauce), to taste
steamed jasmine rice
kimchi
Method
Preheat the oven to 150C/130C F/Gas 1. Line a baking tray with baking paper.
Scatter the salt and sugar over the pork flesh and season with pepper. Place on the baking tray, skin-side up, and rub the vegetable oil over the skin. Roast the pork for 1 hour-1 hour 30 minutes until tender.
Increase the temperature to 240C/220C F/Gas 9 and roast for a further 20-30 minutes until the skin is crisp. Remove the pork from the oven and leave to rest for 10 minutes.
Meanwhile, combine all the spring onion and ginger sauce ingredients in a bowl.
Thinly slice the pork belly. To serve, arrange on a platter with the sauce, lettuce, perilla leaves, if using, ssamjang and steamed rice and kimchi.
Recipes and photographs taken from Eat NYC by Yasmin Newman, photography by Alan Benson, (Smith Street Books, £35)
