Scott Drewno, executive chef at the Source, based this assemble-your-own dish on a traditional Korean recipe that executive sous-chef Burton Yi ate as a child. It pairs well with cocktails or beer.
Chinese chives are large and dark green, and they have a more-pronounced oniony flavor. The chives, Korean hot pepper paste and Korea miso paste are available at Super H Mart.
Servings: 6 appetizer servings
- For the dipping sauce
- 1/4 cup toasted sesame oil
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- For the ssam jjang (spicy condiment)
- 1/4 cup Korean hot pepper paste (kochu jjang)
- 2 tablespoons Korean miso paste (kochu jjang)
- 1 teaspoon low-sodium soy sauce
- 1 medium clove garlic, minced (1 teaspoon)
- 1/2 scallion, white and light-green parts, minced (1 teaspoon)
- For the onion salad
- 3 bunches scallions, white and light-green parts, cut crosswise into thin slices
- 1 bunch Chinese chives, root ends trimmed (see headnote)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons sugar
- 3 to 4 medium cloves garlic, minced (2 tablespoons)
- 1 1/2-inch piece peeled ginger root, grated (1 tablespoon)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon white sesame seeds
- For the wraps
- 2 pounds pork belly, cut lengthwise into 1/4-inch-thick slices
- 20 shiso (perilla) leaves (may substitute 6 to 7 large green lettuce leaves, torn into 3-inch pieces)
For the dipping sauce: Combine the sesame oil, salt and pepper in a small bowl; stir to mix well.
For the ssam jjang (spicy condiment): Combine the hot pepper paste, miso paste, soy sauce, garlic and scallions in a small bowl; stir to mix well.
For the onion salad: Combine the scallions and chives in a medium bowl.
In a small bowl, combine the garlic, ginger, rice vinegar, sesame oil and sesame seeds; whisk together, then add to the scallion-chive mixture, and toss to incorporate.
For the wraps: Line a plate with several layers of paper towels.
Heat a large, heavy skillet or grill pan over high heat. Add the pork belly slices and cook for about 3 minutes per side or until slightly charred; much of the fat will be rendered. Transfer to the paper towel-lined plate; cover to keep warm.
When ready to serve, place the warm pork belly slices on a platter along with the shiso or lettuce leaves, the dipping sauce, ssam jjang and the onion salad, so guests can assemble their own wraps: Dip a few slices in the sauce, then wrap them inside a shiso or lettuce leaf. Top with up to a teaspoon of the ssam jjang and a spoonful of green onion salad.
From Scott Drewno, executive chef at the Source.
Tested by Joe Yonan.
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