Ingredients
BOILED PORK
3 strips Pork Belly (900+g)
½ medium Onion
4 stalks Spring Onion (white part)
6 cloves Garlic
4 slices Ginger
½ tsp Black Pepper
2 tbsp Doenjang (Korean fermented soybean paste)
1 tsp Coffee Granules
½ tsp Salt
2 Bay Leaves
2L Water
SPICY DIPPING SAUCE
1.5 tbsp Doenjang (Korean fermented soybean paste)
1 tbsp Gochujang (Korean hot pepper paste)
1 stalk Spring Onion (finely chopped)
1 clove Garlic (finely minced)
½ Purple Onion (finely chopped)
2 tsp Honey
2 tsp Toasted Sesame Seeds
2 tsp Sesame Oil
WRAP
*Lettuce, pickled Napa cabbage (water, salt, vinegar, sugar), kimchi, chilli, garlic
Method
- Place all the brine ingredients (except pork belly) into a pot, pour in about 2L water and bring to boil over medium-high heat for 5 minutes.
- Add pork belly and boil for 20 minutes, uncovered.
- Reduce heat to low and simmer for 50 minutes, covered.
- After 50 minutes, the meat will become very tender. Turn off the heat and cool the meat in the cooking liquid to keep the meat moist.
- Cut the pork belly into thin slices for the Bossam wrap.
- Keep any leftover meat in the cooking liquid. Boil the meat in the liquid to reheat. This prevents the meat from drying out.
- Steps for the dipping sauce:
- Place all the ingredients into a bowl, stir with a spoon till well mixed. Enjoy with Bossam or grilled meat.
Recipe by Meg Tan
