3.3 pounds (1.5 kilograms) pork belly, skin on, boneless
8 cloves garlic, crushed
7 spring onions or scallions, roughly chopped, roots on
4 1/2-by-1 1/2-inch piece (75 grams) ginger, skin on, roughly sliced
1 onion, peeled and cut into eighths
2 tablespoons dwengjang paste
6 ounces (175 grams) white radish, mouli or daikon, julienned into long strips
4 1/2 teaspoons Korean apple vinegar or rice wine vinegar
1 1/2 tablespoons white granulated sugar
1 1/2 teaspoons Korean chili flakes (gochugaru), or to taste
1 small clove garlic, grated
1 teaspoon salt, or to taste
2 tablespoons Korean soy bean paste (dwengjang)
2 tablespoons honey
1 1/2 tablespoons grated ginger
1 teaspoon Korean chili paste (gochujang)
2 tablespoons Korean soybean paste (dwengjang)
2 teaspoons grated onion
2 teaspoons roasted sesame oil
2 teaspoons roasted sesame seeds
1 teaspoon grated ginger
Serving suggestions: white rice and lettuce leaves
Buy the best quality pork belly you can afford. Heritage breeds yield the best flavor. If your pork belly comes with the ribs on, slice them off and slather with the rub (make extra). Roast until cooked through and caramelized and you'll have the tastiest ribs ever.
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