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
- Serves: 6 persons
- 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
Step 1Whisk 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 2Carefully 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 3Remove 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 4If 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 5Serve the pork with seasonal leaves to wrap, ssamjang sauce on the side and spicy radish salad.