Korean bossam (poached pork belly wrap)
Try Su Scott's recipe for Korean bossam, a popular poached pork dish with leaves for wrapping and a ssamjang sauce and spicy radish salad on the side
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tbsp soft dark brown sugar
- 3tbsp blackstrap molasses
- 3tbsp sake
- 3tbsp soy sauce
- 1tbsp doenjang
- 1tbsp whole black peppercorns
- ½onion, skin left on
- ½apple, cored with skin left on
- 100g leek, halved lengthways
- 40g garlic cloves, lightly crushed
- 15g ginger, roughly sliced
- 2bay leaves
- 1kg pork belly, skin left on and cut into 5cm-wide strips
- 1cinnamon stick
- blanched white cabbage or seasonal leaves, for wrapping
- ssamjang sauce and spicy radish salad, to serve
Instructions
Step 1
Whisk together the sugar, molasses, sake, soy, doenjang and 1 litre of water in a heavy-based pan or stockpot with a lid. Add all the remaining ingredients, except the pork and cinnamon. Bring to the boil, then simmer for 15 mins over a medium heat, partially covered with the lid.Step 2
Carefully submerge the pork belly into the poaching liquid and add the cinnamon stick. Reduce the heat and simmer very gently for 1 hr 15 mins until the meat is cooked through but not completely falling apart. Turn off the heat and let the pork rest in the pan for 15 mins.Step 3
Remove the pork from the pan and ensure the meat has cooled down enough to touch. Discard the poaching liquid. Cut the meat into 5mm slices then transfer to a large platter.Step 4
If you are planning on serving later, cover the meat before slicing and refrigerate until needed. When ready to serve, slice as above, then steam for a few minutes to reheat.Step 5
Serve the pork with seasonal leaves to wrap, ssamjang sauce on the side and spicy radish salad.