Servings: 6 servings
Calories: 799kcal
Ingredients
- 2 pounds thick-cut (1-inch) skin-on pork belly or pork collar
- Meljeot dip: 1/4 cup Korean anchovy sauce (meljeot) or fish sauce, 2 tablespoons water, 1 clove garlic minced, 1 green chili sliced, 1/4 teaspoon gochugaru
- 12 cloves garlic whole
- 1 cup kimchi
- Lettuce and perilla leaves for wrapping
Instructions
- Heat a grill or cast-iron pan over medium-high heat. Season the pork lightly with salt.
- Grill the pork skin side down first for 4 to 5 minutes, until the skin crisps, then cook the other sides for 3 to 4 minutes each, until golden and cooked through.
- Meanwhile, mix the meljeot dip in a small heatproof dish and warm it on the edge of the grill or in a small saucepan until bubbling.
- Grill the whole garlic and kimchi in the pork fat.
- Cut the pork into bite-size pieces with scissors. Dip each piece into the warm meljeot and wrap in lettuce with garlic and kimchi.
Notes
Meljeot is very salty, so a quick dip is all you need. If you cannot find it, a mix of fish sauce and water with garlic and chili is a good stand-in. Thick-cut pork should be turned often to cook evenly without burning.
Chef's Tip: In Jeju restaurants, the cook grills the pork over charcoal and cuts it for you at the table. Ask for the fatty edges crispy.
Keto Swap: This dish is naturally keto. Skip the rice and noodles and fill up on wraps and vegetables.
Success Tip: Heritage breeds like Berkshire or Kurobuta pork are the closest you will find to Jeju black pork in most countries.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 799kcal | Protein: 16g | Fat: 80g | Fiber: 1g
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