[WARM 200ºF] 60 min
1 lb pork belly, room temperature
2 tablespoons kosher salt
1 Japanese leek, green portion
1 clove garlic, peeled, crushed
1" piece fresh ginger, skin-on, crushed
3 ⅓ cups (800ml) water
Perilla leaves or salted napa cabbage leaves
(1st day) Rub entire surface of pork with salt. Place in a sealable bag, removing excess air. Refrigerate overnight.
(2nd day) Rinse the surface with running water and wipe off excess water with paper towels. Place the pork, Japanese leek, garlic, ginger, and water into the pot. Cover and simmer over [WARM 200ºF] for 60 minutes. Turn off the heat and let it simmer over residual heat for another 30 minutes.
Thinly cut the pork into ⅛-inch slices and serve with perilla leaves or salted napa cabbage, kimchi and ssamjang.
Ssamjang is a popular paste in Korea, made from Korean miso, sugar, sesame, garlic, and gochujang (red pepper paste), and is characterized by its sweet and spicy flavor.
The remaining soup in the pot can be strained and used as soup stock for ramen noodles, or chilled as soup stock for chilled noodles.
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