Premium Pork Meat Combos Recipe

Bring meat to temperature

Remove all pork from the refrigerator 20–30 minutes before cooking so it approaches room temperature. Pat slices dry with paper towels to remove surface moisture for better searing.

Season

Lightly sprinkle the pork belly, shoulder, and jowl with the kosher salt and freshly ground black pepper. For best results season just before grilling to avoid drawing out too much moisture.

Preheat grill or pan

Heat a heavy cast-iron griddle, stovetop grill pan, or tabletop grill over medium-high heat until hot. If using a stovetop, add 1–2 tbs neutral oil and spread to coat the surface.

Cook pork in batches

Place pork slices in a single layer without overcrowding. Grill pork belly first for 3–4 minutes per side until golden, rendered and slightly crisp at edges. Pork shoulder needs 2–3 minutes per side until browned and cooked through but still tender. Pork jowl renders more fat; cook 3–4 minutes per side until crispy edges develop. Use tongs and kitchen scissors to cut larger pieces into bite-size portions as they cook. Transfer cooked meat to a warm platter and tent lightly with foil. Repeat with remaining batches, wiping excess fat from the grill if it accumulates.

Finish and rest

After final batch, let the meat rest 3–5 minutes to redistribute juices. If desired, squeeze a little lime or lemon over certain pieces to brighten the flavor.

Sesame oil dip

In a small bowl combine sesame oil and 1 tsp kosher salt. Add a pinch of toasted sesame seeds. Serve this simple dip alongside the pork for dipping each bite.

Ssamjang dipping sauce

In another bowl mix ssamjang with chopped scallions, toasted sesame seeds and, if you like more heat, blend in gochujang to taste. Add a squeeze of lime if the ssamjang is particularly salty or heavy to balance flavors.

Plating sauces

Place both sauces in small shallow dishes for communal dipping. Provide extra ssamjang and gochujang so guests can customize.

Prepare banchan (if making from scratch)

If preparing your own banchan, have kimchi, cucumber kimchi (oi muchim), seasoned spinach, pickled radish and seasoned bean sprouts ready and chilled. Use light vinaigrette or sesame-soy dressing on vegetables: 1 tbs soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, pinch garlic, pinch toasted sesame seeds — toss with blanched spinach or bean sprouts.

Steam rice

Prepare steamed short-grain rice so it is hot and sticky. Keep rice covered until serving to stay warm.

Assemble ssam station

Arrange lettuce and perilla leaves on a plate. Place bowls of kimchi, banchan, sauces, rice and cooked pork centrally so diners can build ssam (wraps).

Serving suggestion

To eat: place a piece of cooked pork on a leaf, add a small spoonful of rice, a dab of ssamjang or sesame oil, a sliver of kimchi or pickled radish, fold and eat. Offer scissors to cut larger pieces and tongs for sharing.

Garnish and final touches

Sprinkle any remaining toasted sesame seeds and chopped scallions over the pork just before serving. If using chili threads, lay a few atop the meat for color. Provide extra lime wedges for guests who want extra brightness.