Bossam (Boiled Pork Belly Wraps)

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

For the Pork: Wash pork belly well under cold running water. Transfer to a big pot, add in onion, daikon or apple, ginger, bay leaves, scallion, Szechuan peppercorn or black peppercorn, garlic cloves, Doenjang (Korean fermented soybean paste),soju or cooking wine, coffee powder. Add enough water to cover pork belly, bring the pot to boil.

Step 2

Fill a pot large enough to hold the slab of pork belly with enough water to fully submerge it and bring to a rolling boil over high heat.

Step 3

Reduce heat to medium-low. Continue to cook until pork is easily pierced with a fork, about 45 minutes longer.

Step 4

Carefully remove pork from cooking liquid and then transfer to a plate to chill exterior of the pork. Let rest 5 minutes before slicing it into small and thin slices.

Step 5

Meanwhile, for the radish kimchi: Clean and slice daikon into thin and shredded size, transfer to a big bowl, marinate with salt for 20 minutes. Remove excessive salt and water under running water, squeeze hard and transfer to a bowl. To season, add in minced garlic, Korean chili flakes, fish sauce, sesame oil, sugar, chopped scallion and sesame seeds. Mix well and set aside.

Step 6

For the Cabbage: Clean napa cabbage leaves and steam for 10 minutes, set aside.

Step 7

To Serve: Slice garlic and green chili into thin size. Thinly slice the pork. Set out a platter with the sliced pork, place steamed cabbage leaves, sliced garlic, Korean bean paste, daikon kimchi, jalapeno, regular kimchi.

Step 8

To eat, place a piece of pork belly on a cabbage leaf. Add a sliver of garlic, a dab of Korean bean paste, if you like, add a slice of jalapeno too. Wrap the cabbage around it all and eat it in one big delicious bite.

↑Support creators by visiting their site 😊