Dinner

Pork Belly Ssam with Charred Scallion Oil & Crispy Rice Cakes

Name: Pork Belly Ssam with Charred Scallion Oil & Crispy Rice Cakes
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 2 servings
Ingredients: 1.2 lb (550g) pork belly, cut into 4 thick slices; 1 cup low-sodium chicken or pork broth; ¼ cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon honey; 3 scallions (white and light green parts), plus 3 more for the oil; 4 cloves garlic, smashed; 1 thumb-sized piece fresh ginger, sliced; 3 star anise pods; 2 bay leaves; 4 dried shiitake mushrooms; 6 dried Sichuan peppercorns; ½ cup neutral oil; 3 tablespoons gochujang (Korean red chili paste); 2 tablespoons toasted sesame oil; fleur de sel to taste; for serving: butter lettuce leaves, fresh cilantro, mint, thin-sliced radish pickles, crispy rice cakes or thin Korean rice crackers

This is Korean ssam at its best: silky, melt-in-your-mouth pork belly braised low and slow until it yields at a touch, finished with a brilliant charred-scallion oil infused with gochujang and sesame. You wrap it all in crispy Korean rice cakes (tteok) or butter lettuce leaves with fresh herbs, pickled radish, and that magnificent golden oil, creating a textured, flavor-packed hand-held moment that feels both casual and special.

892cal 52gprotein 18gcarbs 68gfat 15min prep 90min cook 2serves

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