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Ingredients
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Pork Belly
Ssam and Condiments
Rice
Method
Prepare Pork Belly
Season the Pork
In a bowl, mix together kosher salt, brown sugar, black pepper, and smoked paprika. Rub this mixture all over the pork belly. Let it marinate in the refrigerator for at least 2 hours, preferably overnight.
Smoke the Pork
Preheat your smoker to 225°F (107°C). Place the marinated pork belly in the smoker and smoke for about 4-5 hours, or until the internal temperature reaches 190°F (88°C).
Cook Rice
Prepare Rice
In a medium saucepan, combine jasmine rice and water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork before serving.
Serve
Assemble the Dish
Slice the smoked pork belly into thin pieces. Serve on a platter with lettuce leaves, kimchi, sriracha, gochujang, sesame oil, and the cooked rice. Let guests assemble their own ssam by wrapping the pork and condiments in the lettuce leaves.