Nagaland x Korea
Naga pork belly ssam
Crisp pork belly, a fiery Naga chutney and lettuce wraps. Wrap, bite, repeat.
60 minTime
20 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original950kcalsame
20 gproteinsame
4 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Char the tomatoes, chillies and garlic directly over a gas flame or in a dry pan on high heat 6 minutes until blackened in spots.
- 2Pound or pulse the charred tomatoes, chillies, garlic and ginger with the bamboo shoot, coriander and a pinch of salt to a coarse chutney.
- 3Mix the doenjang, gochujang, axone, sesame oil, sesame and honey into a thick ssamjang.
- 4Season the pork with salt and pepper. Cook in a heavy pan on medium heat 5 to 6 minutes a side until deeply crisp and no pink remains.
- 5Cut the pork into bite size pieces with scissors. Toss the onion with a few drops of sesame oil and a pinch of chilli.
- 6Serve the pork with lettuce, perilla, onion, rice, chutney and ssamjang. Each guest wraps 2 tbsp rice, 1 slice of pork, 1 tsp chutney and 1/2 tsp ssamjang in a leaf.
Serve it like this
Lay the crisp pork in a line down a long platter, lettuce and perilla in a stack at one end, and chutney and ssamjang in small bowls between. Make one wrap for each guest to start.
