Bossam (Korean Pork Belly Wraps)
- Cook
- 95 min
1–1 ½ lb pork belly, cut in half
2 tablespoons kosher salt
1 clove garlic, peeled, crushed
1” piece ginger, peeled, crushed
1 Japanese leek, green part only
Garnish
Perilla leaves
Korean lettuce
Cilantro
Japanese leek, thinly shredded, white part only
Kimchi
(1st day) Rub the entire surface of pork with salt. Place in a sealable bag, removing excess air. Refrigerate for 1–2 nights.
(2nd day) Remove the pork from the bag, rinse the surface with running water, and wipe off excess water with paper towels. Place the pork, garlic, ginger, Japanese leek, and 3 ⅓ cups (800 ml) of water into the pot. Cover and simmer over medium heat for about 10–15 minutes. Once steam starts to escape, reduce to very low heat and continue simmering for another 45–50 minutes. Turn off the heat and let it simmer over residual heat for 30 minutes.
Remove the pork from the pot and pat dry any excess moisture. Thinly cut the pork into ⅛-inch slices and serve with Garnish.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
