Korean BBQ pork belly burnt-end lettuce boats

The cook

1. 01

   Step 1SORT THE FIRE

   Set up your kamado for indirect cooking with a heat deflector and drip tray, or bring your offset cooking chamber to 135°C. Use lumpwood charcoal with a couple of small cherrywood chunks on a kamado; on an offset, build a charcoal bed and feed small, dry cherrywood splits as needed. Aim for a clean, barely visible smoke, not a white cloud. Measure the temperature at cooking-grate level.

2. 02

   Step 2CUBE AND SEASON

   Cut the cold pork belly into roughly 4 cm cubes. Pat dry and toss with the rapeseed oil. Mix the salt, sugar, paprika, garlic granules and pepper, then coat every side of the cubes. Keep the pieces a similar size so you don't end up with half the tray ready and half still fighting back.

3. 03

   Step 3BUILD THE BARK

   Arrange the cubes on the grate, or on a wire rack over a shallow tray, leaving gaps for the smoke to circulate. Smoke indirectly at 135°C for 2–2½ hours with the lid shut. Turn the rack if your cooker has a hot spot. You're after deep reddish-brown colour and a rub that stays put when touched, rather than a particular internal temperature at this stage.

4. 04

   Step 4GET THE PICKLES GOING

   While the pork smokes, stir the rice vinegar, water, sugar and salt together until dissolved. Add the cucumber and radishes, toss well and refrigerate for at least 1 hour, turning once. These need to be sharp: they're here to cut through all that rich, sticky pork.

5. 05

   Step 5COVER AND TENDERISE

   Transfer the pork to a snug, deep metal roasting tin in a single layer. Pour the apple juice around the cubes and seal tightly with foil. Return to indirect heat at 135°C for 1½–2 hours. Start checking after 90 minutes: a probe should slide into several cubes with very little resistance, usually around 93–96°C internally. If they're still rubbery, reseal and keep cooking. Tenderness beats the number.

6. 06

   Step 6MAKE THE GLAZE

   Combine the gochujang, honey, soy sauce, rice vinegar, ginger, garlic and sesame oil in a small saucepan. Simmer gently for 3–5 minutes, stirring, until glossy and slightly thickened. Keep the heat gentle; burnt honey is not the smoky flavour we're after.

7. 07

   Step 7SET IT STICKY

   Carefully uncover the tin, keeping your face clear of the steam. Lift the pork into a clean shallow metal tray, leaving the rendered fat and braising liquid behind. Gently toss with the glaze and spread out in one layer. Cook uncovered, still indirectly at 135°C, for 20–30 minutes, turning once, until the glaze clings and looks sticky rather than wet. Keep it away from direct flame.

8. 08

   Step 8REST, LOAD, DEMOLISH

   Remove the pork and rest for 15 minutes, loosely covered so the glaze doesn't steam itself soggy. Drain the pickles well. Load the dry lettuce leaves with a few pork nuggets and pickles, then scatter over spring onions, sesame seeds and chilli if using. Serve straight away while the lettuce still has its crunch. Napkins on the table. You've been warned.