The Ultimate Pork Belly Ssam Bites
The Ultimate Pork Belly Ssam Bites
Ingredients
For the Pork Belly
- 2 1/2 pounds boneless pork belly, skin on, cut into 2-inch cubes
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 cup soy sauce
- 1/4 cup gochujang
- 2 tablespoons miso paste, white or yellow
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 2 tablespoons brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
For the Quick Pickles
- 1/2 cup daikon radish, peeled and thinly sliced
- 1/2 cup carrot, peeled and thinly sliced
- 1/2 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
For the Ginger Scallion Sauce
- 1 cup scallions, thinly sliced, green and white parts
- 1/4 cup fresh ginger, finely grated
- 1/4 cup neutral oil, such as grapeseed or canola
- 1/2 teaspoon kosher salt
For Serving
- 1 head butter lettuce, leaves separated and washed
- 1 cup kimchi, drained
- 1 tablespoon toasted sesame seeds, for garnish
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
Preheat your oven to 300°F. Season the pork belly cubes all over with 1 1/2 teaspoons of kosher salt and 1 teaspoon of black pepper.
⏱️ 5 min•🌡️ 300°F - 2
In a large Dutch oven or oven-safe pot with a lid, combine the soy sauce, gochujang, miso paste, 2 tablespoons of rice vinegar, mirin, brown sugar, grated ginger, minced garlic, fish sauce, and 1 teaspoon of sesame oil. Whisk until well combined.
⏱️ 5 min - 3
Add the seasoned pork belly cubes to the sauce mixture in the Dutch oven, ensuring they are well coated. Cover the Dutch oven and transfer it to the preheated oven.
⏱️ 5 min - 4
Braise the pork belly for 2 hours and 30 minutes, or until it is fork-tender. While the pork belly braises, prepare the quick pickles and ginger scallion sauce.
⏱️ 150 min - 5
For the quick pickles: In a medium bowl, combine the thinly sliced daikon and carrot. In a separate small bowl, whisk together 1/2 cup rice vinegar, 2 tablespoons granulated sugar, and 1/2 teaspoon kosher salt until the sugar and salt dissolve. Pour the liquid over the vegetables and let them sit at room temperature for at least 30 minutes, or refrigerate until ready to serve.
⏱️ 10 min - 6
For the ginger scallion sauce: In a heatproof bowl, combine the sliced scallions, grated ginger, and 1/2 teaspoon kosher salt. Heat 1/4 cup neutral oil in a small saucepan over medium-high heat until shimmering and just beginning to smoke, about 350-375°F. Carefully pour the hot oil over the scallion and ginger mixture. It will sizzle vigorously. Stir to combine.
⏱️ 10 min - 7
Once the pork belly is tender, remove the Dutch oven from the oven. Increase the oven temperature to 400°F. Carefully transfer the pork belly cubes to a wire rack set over a baking sheet, leaving space between each cube. Spoon some of the braising liquid over the pork belly to coat.
⏱️ 5 min•🌡️ 400°F - 8
Return the baking sheet with the pork belly to the hot oven and roast for 15 to 20 minutes, or until the pork belly is browned and crispy on the outside. Watch carefully to prevent burning.
⏱️ 20 min - 9
To serve, arrange the crispy pork belly bites on a platter. Serve with fresh butter lettuce leaves, kimchi, quick pickles, ginger scallion sauce, and any remaining braising liquid from the Dutch oven. Garnish with toasted sesame seeds and sliced scallions. Encourage guests to build their own ssäm wraps.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Ultimate Pork Belly Ssam Bites
Ingredients
For the Pork Belly
- 2 1/2 pounds boneless pork belly, skin on, cut into 2-inch cubes
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 cup soy sauce
- 1/4 cup gochujang
- 2 tablespoons miso paste, white or yellow
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 2 tablespoons brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
For the Quick Pickles
- 1/2 cup daikon radish, peeled and thinly sliced
- 1/2 cup carrot, peeled and thinly sliced
- 1/2 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
For the Ginger Scallion Sauce
- 1 cup scallions, thinly sliced, green and white parts
- 1/4 cup fresh ginger, finely grated
- 1/4 cup neutral oil, such as grapeseed or canola
- 1/2 teaspoon kosher salt
For Serving
- 1 head butter lettuce, leaves separated and washed
- 1 cup kimchi, drained
- 1 tablespoon toasted sesame seeds, for garnish
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
Preheat your oven to 300°F. Season the pork belly cubes all over with 1 1/2 teaspoons of kosher salt and 1 teaspoon of black pepper.
⏱️ 5 min•🌡️ 300°F - 2
In a large Dutch oven or oven-safe pot with a lid, combine the soy sauce, gochujang, miso paste, 2 tablespoons of rice vinegar, mirin, brown sugar, grated ginger, minced garlic, fish sauce, and 1 teaspoon of sesame oil. Whisk until well combined.
⏱️ 5 min - 3
Add the seasoned pork belly cubes to the sauce mixture in the Dutch oven, ensuring they are well coated. Cover the Dutch oven and transfer it to the preheated oven.
⏱️ 5 min - 4
Braise the pork belly for 2 hours and 30 minutes, or until it is fork-tender. While the pork belly braises, prepare the quick pickles and ginger scallion sauce.
⏱️ 150 min - 5
For the quick pickles: In a medium bowl, combine the thinly sliced daikon and carrot. In a separate small bowl, whisk together 1/2 cup rice vinegar, 2 tablespoons granulated sugar, and 1/2 teaspoon kosher salt until the sugar and salt dissolve. Pour the liquid over the vegetables and let them sit at room temperature for at least 30 minutes, or refrigerate until ready to serve.
⏱️ 10 min - 6
For the ginger scallion sauce: In a heatproof bowl, combine the sliced scallions, grated ginger, and 1/2 teaspoon kosher salt. Heat 1/4 cup neutral oil in a small saucepan over medium-high heat until shimmering and just beginning to smoke, about 350-375°F. Carefully pour the hot oil over the scallion and ginger mixture. It will sizzle vigorously. Stir to combine.
⏱️ 10 min - 7
Once the pork belly is tender, remove the Dutch oven from the oven. Increase the oven temperature to 400°F. Carefully transfer the pork belly cubes to a wire rack set over a baking sheet, leaving space between each cube. Spoon some of the braising liquid over the pork belly to coat.
⏱️ 5 min•🌡️ 400°F - 8
Return the baking sheet with the pork belly to the hot oven and roast for 15 to 20 minutes, or until the pork belly is browned and crispy on the outside. Watch carefully to prevent burning.
⏱️ 20 min - 9
To serve, arrange the crispy pork belly bites on a platter. Serve with fresh butter lettuce leaves, kimchi, quick pickles, ginger scallion sauce, and any remaining braising liquid from the Dutch oven. Garnish with toasted sesame seeds and sliced scallions. Encourage guests to build their own ssäm wraps.
⏱️ 5 min