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pork belly roast

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Korean bo ssam (Thai larb)

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus overnight curing time

Cooking Time 6 hours

Ingredients

For the pork belly:

100 g brown sugar, plus 3 T
40 g salt, plus 2 t
1.5 kg Woolworths pork bone-in belly
2 small gem lettuces, for serving

For the ginger spring onion sauce:

100 g spring onions, thinly sliced
½ cup fresh ginger, grated
¼ cup extra virgin olive oil
1 T soya sauce
1 t sherry vinegar
½ t salt

For the ssam sauce, mix:

2 T Woolworths Mamma O’s Premium Super Spicy Pepper Paste
½ cup rice vinegar
½ cup extra virgin olive oil

Method

Mix 100 g sugar and 40 g salt. Place the pork in a large, shallow dish and rub the mixture all over the meat. Cover with clingwrap and chill overnight.
Preheat the oven to 150°C. Remove the pork from the fridge and discard any juices. Place the pork in a roasting pan and roast for 6 hours, basting every hour with the pan juices. Remove from the oven and allow to cool.
When you’re ready to serve, preheat the oven to 240°C. Mix the remaining sugar and salt. Rub the mixture over the cooked pork. Place in the oven for 10–15 minutes, or until a dark caramel crust has developed. Serve hot with the sauces and gem lettuce.

Cook's note: Try this cross between Korean bo ssam – pork with rice and kimchi wrapped in greens – and a southeast Asian larb – ground meat served with rice and raw veg in lettuce wraps. Slow roast a whole bone-in pork belly, then slice and serve with little gem lettuce leaves.

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