Korean-Style Pork Belly Wrap 6.000

Dominic Bracco II for The Washington Post

Jan 7, 2009

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.

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Recipe Source

From Scott Drewno, executive chef at the Source.

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.