Servings: 6 servings
Calories: 839kcal
Ingredients
- 2 pounds pork belly sliced 1/4 to 1/2 inch thick
- 12 cloves garlic peeled, some sliced
- 1 cup kimchi
- 4 ounces mushrooms sliced
- 1 head red leaf lettuce and 12 perilla leaves for wrapping
- Sesame salt dip: 2 tablespoons sesame oil, 1 teaspoon salt, 1/2 teaspoon pepper
- Ssamjang (Chapter 10) to serve
Instructions
- Heat a grill pan or cast-iron skillet over medium-high heat. No oil is needed.
- Lay the pork belly slices in the pan and cook for 3 to 4 minutes, until the bottom is deeply golden.
- Flip and cook 3 minutes more. Cut into bite-size pieces with kitchen scissors.
- Add the garlic, mushrooms and kimchi to the pan around the pork and cook them in the rendered fat until golden.
- To eat, place a piece of pork in a lettuce leaf with a perilla leaf, a dab of ssamjang, some grilled garlic and kimchi. Wrap and eat in one bite.
Notes
Tilt the pan slightly or spoon off fat as it collects, but save a little for cooking the kimchi; kimchi fried in pork fat is one of the best parts of the meal. Thick-cut belly stays juicy, while thin-cut gets crispier.
Chef's Tip: Score the skin side of thick slices with a knife so they stay flat in the pan and crisp evenly.
Keto Swap: Samgyeopsal needs no changes. Skip the rice and noodles that often finish the meal and enjoy extra lettuce wraps instead.
Success Tip: Kids love wrapping their own bites. Give them small lettuce leaves and let them build mini wraps.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 839kcal | Protein: 16g | Fat: 84g | Fiber: 1.2g
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