Korean bossam (poached pork belly wrap)
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 2 tbsp soft dark brown sugar
- 3 tbsp blackstrap molasses
- 3 tbsp sake
- 3 tbsp soy sauce
- 1 tbsp doenjang
- 1 tbsp whole black peppercorns
- ½ onionskin left on
- ½ applecored with skin left on
- 100g leekhalved lengthways
- 40g garlic cloveslightly crushed
- 15g gingerroughly sliced
- 2 bay leaves
- 1kg pork bellyskin left on and cut into 5cm-wide strips
- 1 cinnamon stick
- blanched white cabbage or seasonal leavesfor wrapping
- ssamjang sauce and spicy radish saladto serve
Nutrition: per serving
- kcal439
- fat33.7g
- saturates12.2g
- carbs1.6g
- sugars1.4g
- fibre0.1g
- protein32g
- salt0.4g
Method
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.
