Sous-vide pork belly with crisp skin, fresh wraps, Korean banchan, ssamjang, raw garlic, and bright Lao jeow som.

24–48 hours before sous vide, remove the pork from its packaging, pat it thoroughly dry, and score or prick the skin without cutting deeply into the meat.

Season the meat side and edges with the measured salt, white pepper, and garlic powder. Keep garlic and wet seasoning off the skin; use only the lightest contact of salt there.

Set the belly skin-side up on a rack over a tray and refrigerate uncovered for 24–48 hours. This is a dry brine for deeper seasoning and surface drying, not true dry-aging.

On the night before service, brush loose salt from the skin and pat away moisture. Do not add more salt. Bag the pork flat with ginger and scallion against the meat side.

Start at about 11:30pm and sous vide at 74°C / 165°F for 10–12 hours.

In the morning, ice-bath the sealed pork for 20–30 minutes. Open the bag, reserve and strain the liquid, then scrape away clinging gelatin and pat the skin extremely dry.

Prick the skin without piercing deeply into the meat, wipe lightly with vinegar, dust lightly with fine salt, and refrigerate skin-side up on a rack, uncovered, for 5–8 hours.

While cold, cut into 14 neat rectangles. Return them uncovered to the rack; before cooking, blot away moisture and brush off loose salt.

Reheat skin-side up at 160°C / 320°F for 12–18 minutes. Shallow-fry skin-side down only in 5–10mm oil at about 180°C / 355°F for 2–4 minutes, pressing gently for even contact.

Drain skin-side up on a rack. Never cover the hot pork and never put glaze on the crackling.

Mix everything except the water, then loosen gradually until spoonable but not runny.

Taste it next to the pork and kimchi rather than alone; it should be savory and fermented without dominating the wrap.

Portion into small shared bowls or measured spoonfuls before the pork is fried.

Drain the radish kimchi well and serve cold so it stays crisp and distinct from the warm kimchi.

Stir-fry the napa kimchi with neutral oil until warmed, softened, and lightly caramelized but not cooked down into a sweet jam.

Use the stir-fried kimchi as a small warm condiment; the crisp pork, ssamjang, and two kimchis are already assertive.

Wash and dry the lettuce and perilla thoroughly, then stack in loose service bundles without crushing the leaves.

Slice the garlic as thinly as possible and serve it as an optional accent rather than placing it directly on every portion.

Serve jeow som separately from ssamjang so guests can choose the Korean fermented route or use the Lao sauce as a bright accent.

Arrange lettuce, perilla, ssamjang, garlic, both kimchis, and jeow som before the pork pickup. Set the hot crisp pork last and send immediately.