Brush the pork with olive oil, add a pinch of salt, and place in a sous-vide plastic cooking bag and seal 100% vacuumed.
Cook in a Roner machine over low heat (75ºC) for approximately 4 hours (the total time depends upon the size of the meat).
Once the pork is well cooked, remove it from the Roner and let cool until the meat reaches 2-4ºC.
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.
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
Ingredients
250 g Jang with Vinegar
250 ml Water
550 g Onion
Directions
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.
Cover the onion with the mixture and close the jar. Allow to rest for at least 24 hours.
For the rice
Ingredients
200 g Rice
1 pinch Salt
Directions
Cook the rice with a pinch of salt for approximately 10-12 minutes or until fully cooked. Flavor the rice to your liking.
Once the rice is cooked, keep it in the pot until serving (a rice cooker may be used if available).
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).
Finish with some strips of the julienned onion Jang-Ah-Ji.
