For the pork jowl
- 4 g Salt flakes
- 40 g Olive oil (0.4% acidity)
- 80 g Ssamjang, Korean Soybean Dipping Paste
- 1 piece Pork jowl (1 piece of 800 g)
- 1 Brush the pork with olive oil, add a pinch of salt, and place in a sous-vide plastic cooking bag and seal 100% vacuumed.
- 2 Cook in a Roner machine over low heat (75ºC) for approximately 4 hours (the total time depends upon the size of the meat).
- 3 Once the pork is well cooked, remove it from the Roner and let cool until the meat reaches 2-4ºC.
- 4 Cut the pork into twelve portions of 2x3 cm and marinate in a bowl with a mixture of 40 g olive oil and 80 g Seasoned Soybean Paste(Ssamjang) for at least 10 minutes.
- 5 Cut the pork jowl into 5-cm long pieces and sauté in a frying pan with a dash of olive oil until golden, crisp, and juicy.
For the onion Jang-Ah-Ji
- 250 g Jang with Vinegar
- 250 ml Water
- 550 g Onion
- 1 In a saucepan bring the water with Jang with Vinegar to a boil. Once the mixture starts boiling, remove from heat and pour the liquid into the jar containing the finely sliced onion.
- 2 Cover the onion with the mixture and close the jar. Allow to rest for at least 24 hours.
For the rice
- 200 g Rice
- 1 pinch Salt
- 1 Cook the rice with a pinch of salt for approximately 10-12 minutes or until fully cooked. Flavor the rice to your liking.
- 2 Once the rice is cooked, keep it in the pot until serving (a rice cooker may be used if available).
- 1 ea Fresh lettuce
- 20 g Ssamjang, Korean Soybean Dipping Paste
- 1 Wash the lettuce leaves and drain well. On each leaf, serve a teaspoon of cooked rice and on top of it place a piece of sautéed pork, and over this add a small amount of Seasoned Soybean Paste(Ssamjang).
- 2 Finish with some strips of the julienned onion Jang-Ah-Ji.