Bashkir-style Stuffed Pork Belly

Ingredients

In this Bashkir-style adaptation of Bossam, the traditional Korean dish, we incorporate Bashkir flavors and ingredients to create a unique fusion. The stuffing is enhanced with Bashkir herbs and spices, such as dill and coriander, which add a distinct aroma and taste. Additionally, the dish is served with tangy pickled vegetables and sour cream, which are staples in Bashkir cuisine. We alse have the original recipe for Bossam, so you can check it out.

• 1.5 kg (3.3 lbs) pork belly 1.5 kg (3.3 lbs) pork belly
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 carrot, grated 1 carrot, grated
• 1/2 cup dill, chopped 1/2 cup dill, chopped
• 1/2 cup coriander, chopped 1/2 cup coriander, chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander 1/4 teaspoon ground coriander
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Tangy pickled vegetables, for serving Tangy pickled vegetables, for serving
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the chopped onion, minced garlic, grated carrot, dill, coriander, vegetable oil, salt, black pepper, paprika, cayenne pepper, ground cumin, ground coriander, ground turmeric, ground cinnamon, ground nutmeg, and ground cloves. Mix well to create the stuffing.
3. 3.
   Lay the pork belly flat on a cutting board, skin side down. Spread the stuffing mixture evenly over the surface of the pork belly.
4. 4.
   Roll the pork belly tightly, securing it with kitchen twine at regular intervals to hold its shape.
5. 5.
   Place the rolled pork belly on a baking tray and roast in the preheated oven for 2.5 to 3 hours, or until the skin is crispy and the meat is tender.
6. 6.
   Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
7. 7.
   Serve the Bashkir-style Stuffed Pork Belly with tangy pickled vegetables and a dollop of sour cream.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the best flavor and texture.
• Dill and coriander — Fresh herbs are recommended for their vibrant flavors. If unavailable, you can use dried herbs, but reduce the quantity by half.
• Tangy pickled vegetables — You can use a variety of pickled vegetables such as cucumbers, radishes, and cabbage. Feel free to experiment with different flavors and textures.

Tips & Tricks

• For an extra crispy skin, you can increase the oven temperature to 220°C (425°F) for the last 10 minutes of cooking.
• If you prefer a spicier flavor, add more cayenne pepper or chili powder to the stuffing mixture.
• Leftover Bashkir-style Stuffed Pork Belly can be refrigerated and enjoyed cold the next day, or reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Slice the Bashkir-style Stuffed Pork Belly into thick slices and arrange them on a platter. Serve with tangy pickled vegetables on the side and a generous dollop of sour cream. Garnish with fresh herbs, such as dill or coriander, for an added touch of freshness.

Presentation advice

To enhance the presentation, place the sliced pork belly on a bed of fresh lettuce leaves. This not only adds a pop of color but also provides a refreshing contrast to the rich flavors of the dish. Serve the tangy pickled vegetables in small bowls or ramekins alongside the pork belly for an attractive and appetizing display.