Bossam - Korean Braised Pork Belly Wraps

Ingredients

• 2 pounds (900g) pork belly 2 pounds (900g) pork belly
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 1/4 cup (60ml) rice wine vinegar 1/4 cup (60ml) rice wine vinegar
• 3 tablespoons brown sugar 3 tablespoons brown sugar
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 head of lettuce, leaves separated 1 head of lettuce, leaves separated
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1/2 cup (120ml) spicy ssamjang sauce (recipe provided below) 1/2 cup (120ml) spicy ssamjang sauce (recipe provided below)
• 1/4 cup (60ml) fermented shrimp paste (saeujeot) 1/4 cup (60ml) fermented shrimp paste (saeujeot)
• 1/4 cup (60ml) pickled radish 1/4 cup (60ml) pickled radish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 5g (Sugars: 3g)
• Protein: 28g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine soy sauce, mirin, rice wine vinegar, brown sugar, minced garlic, grated ginger, sesame oil, black pepper, and salt. Stir until the sugar has dissolved.
2. 2.
   Add the pork belly to the pot and pour enough water to cover the meat. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours until the pork is tender.
3. 3.
   Remove the pork belly from the pot and let it cool slightly. Slice the pork belly into thin pieces.
4. 4.
   Serve the sliced pork belly with lettuce leaves, cucumber, carrot, spicy ssamjang sauce, fermented shrimp paste, and pickled radish.
5. 5.
   To enjoy, take a lettuce leaf, add a slice of pork belly, a spoonful of ssamjang sauce, and your desired condiments. Wrap it up and enjoy the burst of flavors.

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.
• Lettuce — Use fresh and crisp lettuce leaves, such as butter lettuce or romaine, for the wraps.
• Spicy ssamjang sauce — Adjust the spiciness of the sauce according to your preference by adding more or less Korean chili paste (gochujang).

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly overnight in the braising liquid before cooking.
• Serve the Bossam with a variety of fresh herbs, such as perilla leaves and mint, for added freshness.
• If you prefer a milder flavor, you can omit the spicy ssamjang sauce and serve the Bossam with a mild soy-based dipping sauce instead.
• Leftover Bossam can be enjoyed the next day by reheating the pork belly slices and assembling fresh wraps.

Serving advice

Serve the Bossam as a main dish accompanied by steamed rice and a variety of banchan (Korean side dishes) for a complete and satisfying meal.

Presentation advice

Arrange the sliced pork belly, lettuce leaves, and condiments on a large platter, allowing guests to create their own wraps. Garnish with sesame seeds and sliced green onions for an attractive presentation.