Korean BBQ Pork

• 1 tbsp vegetable oil
• 3 eggs, whisked
• 1 x 2cm piece of ginger, minced
• 1 clove of garlic, minced
• 2 tbsp soy sauce
• ½ tsp sugar
• 4 pork belly rashers
• Kimchi, to serve
• Spring onions, finely sliced
• 1 Lebanese cucumber, deseeded and cut into cubes
• Betel leaves (or butter lettuce leaves if you cannot find betel)
• Rice, to serve
• Ssamjang sauce
• 1 tbsp gochujang (fermented Korean chilli paste)
• 1 tsp sugar
• ½ tsp sesame oil
• 1 tsp rice wine vinegar
• 2 tsp sesame seeds, toasted
• Hot water, as required
• 1 tbsp of the basting sauce

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This recipe is created in partnership with Everyday Gourmet.

1. For basting sauce, combine the ginger, garlic, soy sauce, a small drop of sesame oil and a pinch of sugar. 2. To make the Ssamjang sauce, combine all the ingredients. 3. Heat the large non-stick pan or plancha over medium heat. Add a little bit of oil, then carefully pour in the egg mixture and tilt the pan to spread the eggs evenly. Once set, use a palette knife to fold and roll up the omelette. Place on a chopping board and slice then garnish with sesame seeds. 4. Turn the plancha to high heat. Spread oil over each piece of pork and cook for a few minutes on each side. Once almost cooked, start brushing the basting sauce over the pork on both sides. Remove and place on a plate to rest.