we have food at home.

~ingredients:

• 1.5-2 lb pork belly 
• 1 white onion
• 2-3 green onion
• 2 inch piece of ginger
• 6 garlic cloves
• 2 tbsp doenjang
• 1 tbsp brown sugar
• 1 tbsp black peppercorn
• 1 tsp salt
• 2 bay leaves
• 1 cup sake
• 5 cups water
• ssam (lettuce wrap) ingredients: red leaf lettuce, jalapeño, kimchi, ssamjang

~instructions:

1. Veggie prep: Quarter your onion, chop the green onion into 2-3 inch pieces, slice the ginger, and smash each garlic clove. Set aside.
2. Heat up a dutch oven over medium heat, with 1 tbsp neutral cooking oil.
3. Place the pork belly skin side down, and sear until it starts to brown.
4. Flip and continue searing the pork belly on all sides, until golden brown all over.
5. Once seared, add in the quartered onion, smashed garlic cloves, ginger, and green onion.
6. Pour in 5 cups of water, followed by 1 cup of sake.
7. Add in 2 bay leaves, 1 tbsp black peppercorn, 1 tbsp brown sugar, 1 tsp salt, and 2 tbsp doenjang.
8. Mix until the doenjang has dissolved, and bring the mixture to a boil.
9. Once boiling, lower to a simmer and cover. Simmer for 40 minutes.
   • To check if the pork belly is done, poke with a chopstick and if juices run clear, it’s done.
10. While the pork belly simmers, prepare your wrap ingredients by washing the red leaf lettuce, and thinly slice the jalapeño.
11. Transfer the cooked pork belly to a cutting board, and rest for 10 minutes.
12. Slice the pork belly into thin slices.
13. On a serving plate, arrange the lettuce, ssamjang, slices jalapeños, and kimchi, and sliced pork belly.
14. To make the wrap, place a piece of pork belly onto a piece of lettuce, and top with kimchi, jalapeño, and ssamjang.
15. Fold the lettuce to form the wrap and eat in one bite, enjoy!