Bossam (Boiled Pork Wraps)
Deliciously tender and moist pork belly served with crunch cabbage leaves and spicy radish salad!
Servings: 6
Ingredients
For the wraps
- tender inner parts of 1 napa cabbage salted* (or red or green leaf lettuce)
- * Dissolve 1/2 cup coarse salt in 4 cups of water, and soak the cabbage leaves until softened, 2 to 4 hours. Rinse and drain well.
- Radish salad musaengchae - See recipe.
- saewujeot salted shrimp
For the meat
- 2 whole fresh pork belly about 3-inch wide cut about 2.5 pounds
- 1/2 medium onion
- 2 - 3 white parts of large scallions
- 7 - 8 plump garlic cloves
- 1 inch ginger piece sliced
- 1 teaspoon whole black peppers
- 1-1/2 tablespoons doenjang fermented soybean paste
- 1 teaspoon instant coffee or a cup of brewed coffee
- 1 teaspoon salt
- 2 bay leaves
- 10 cups water
Instructions
- Bring the water and all the brine ingredients to a boil over medium high heat, and continue to boil for 5 minutes.
- Add the pork belly and boil for 20 minutes, uncovered. Reduce the heat to medium low, and cook, covered, until the meat is very tender, 40 to 50 minutes. Turn the heat off, and cool the meat in the cooking liquid. This will keep the meat moist.
- Thinly slice the meat and serve with the salted cabbage (or lettuce), saewujeot, and musaengchae.
Notes
Keep any leftover meat in the cooking liquid. Boil the meat in the liquid to reheat. This prevents the meat from drying out.