Pork Belly Ssäm

Aka Sam Gyup Sal Ssäm with Mustard Seed Sauce

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Preparation info
  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in

By David Chang and Peter Meehan

Published 2009

  • About

Sam gyup sal is “three-layer fat”; it was a no-brainer addition to our ssäm list because: (a) we love pork belly and (b) see (a). It’s a very traditional ssäm, though in Korean restaurants the belly is often simmered or braised and rarely as tasty as it is when it’s cooked this way.

We first served sam gyup sal ssäm with a sauce that was a ceviche of razor clams (echoing raw oysters), but the wavering availability of the clams, plus the cost they added to the dish (for