Rinse 1–2 cups of Short-Grain White Rice until the water runs clear, then cook according to package directions and keep warm for serving.
Trim and slice the Pork Belly into 1/4–1/2-inch strips or bite-sized pieces. Season lightly on both sides with Sea Salt and freshly ground Black Pepper.
Thinly slice the Onion, smash and thinly slice the Garlic, and slice the Green Chili Pepper into rings. Arrange these for quick grilling alongside the pork.
Heat a heavy skillet or grill pan over high heat until very hot. Lay the seasoned pork pieces in a single layer and sear without moving for 2–3 minutes per side, until nicely browned and crisp at the edges. Move to the hotter spots as needed to render the fat and develop color.
In the last minute of cooking, add the sliced Onion and Garlic to the pan to soften and pick up some pork juices—remove everything once the aromatics are golden. If you like, briefly char the Green Chili Pepper rings as well for a milder heat.
Arrange a platter with washed whole Lettuce leaves and Perilla leaves, a small bowl of Ssamjang, a dish of Napa Cabbage Kimchi, and the cooked Short-Grain White Rice.
To assemble a wrap: take a Lettuce leaf, top with a Perilla leaf, a spoonful of rice, a piece or two of pork, a dab of Ssamjang, and a little Napa Cabbage Kimchi. Add a slice of charred Green Chili Pepper or Garlic if you like extra bite.
Finish each wrap with a tiny drizzle of Toasted Sesame Oil and a light sprinkle of Sea Salt and Black Pepper to taste. Fold and eat immediately, enjoying the contrast of hot pork and rice with cool greens and bold condiments.
