pork marinate

Blend garlic and ginger with soy and mirin, then mix with rest of ingredients.
Make sure leave minimum overnight.
(Gochugaru) chili pepper powder need to be blended into the mix nicely and slowly takes flavour.

gochujang & garlic sauce

Sweat garlic and onion in pomace oil until it has good caramelisation, add tomato cook off until become paste.
Add gochujang and stock. cook off until it has nice paste consistency, (still a little wet, so you can blend into puree) add anchovy sauce, mix well and off heat.
Transfer into blender. Pass, check season and chili.

pork cooking

Rub marinade around meat.
Leave overnight or at least 4 hours in the marinade.
Best result of cooking is slowly cooking over charcoal grill. Pork will drop a lot of fat oil onto the coal which potentially ends up with burning a meat rather than cooking if you cook it right over the coal.
Make sure your meat is not directly on coal, place it on the side of the coal and cook it slowly for about 25- 30mins until it creates lovely caramelisation.
If you don’t have coal, you can place in the oven set at 170’c for 20mins. Leave a little longer until it starts caramelisation all around meat.

gem lettuce

Halved and simply grill over coal or pan fried. Season with salt and pepper.

plating

Spread ssamjang on the plate and place sliced pork belly on the top.
lace grilled gem on the side and spoon the gochujang sauce over.
Garnish with various choice of pickle and red chili.