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.

Rate it

Recipe Source

From Scott Drewno, executive chef at the Source.

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.