KOREAN BOILED PORK BELLY WRAPS

INGREDIENTS

FOR BOSSAM WRAPS

• bunch assorted lettuce
• bunch perilla leaves (kkennip), optional
• cabbage kimchi, freshly made kimchi preferred
• bunch fresh oysters, optional
• 2 tbsp salted shrimp
• 5-7 cloves fresh garlic , sliced
• 1-2 fresh green chilies, sliced

FOR PICKLING CABBAGE

• 1 head (about 2 lb, 900 g)) small napa cabbage, quartered
• 4 tbsp kosher salt, see note below

FOR PORK BELLY

• 2 1/2 lb (1.2 kg) thick pork belly, preferably skin removed
• pinches salt and pepper , to season
• 2 onion, roughly sliced
• 1 apple, roughly sliced
• 10 cloves garlic
• 2 bay leaves, crumbled
• 1/2 cup (120 ml) sweet rice wine (mirim)
• 1 tbsp ginger paste
• 1 Asian leek, optional, roughly sliced

FOR RADISH SALAD

• 1 1/4 lb (560 g) Korean radish or daikon radish, peeled
• 1/2 cup (120 ml) Korean corn syrup (mulyeot)
• 2 tsp salt
• 2-3 tbsp Korean chili flakes (gochugaru)
• 1 tbsp Korean fish sauce
• 1/2 tbsp salted shrimp
• 1 tbsp minced garlic
• 1/2 tbsp sugar
• 1 tbsp Korean plum extract (maeshil-cheong), optional
• 1 tsp ginger paste
• 2 green onion, fienly chopped

FOR TOPPING SAUCE

• 3 tbsp Korean soybean paste (doenjang)
• 1 tbsp Korean chili paste (gochujang)
• 2 tsp minced garlic
• 1 tbsp Korean plum extract (maeshil-cheong), or water
• 2 tsp sesame oil

EQUIPMENT

• 5.5-qt dutch oven

INSTRUCTIONS 

TO PICKLE THE CABBAGE

1. Use the yellow inner part of napa cabbage. Quarter the cabbage lengthwise. Depending on the size of your cabbage, you might only need 2 of them. Rinse the cabbage with water and drain.
2. In a large shallow mixing bowl, place the cabbage pieces and sprinkle salt over the cabbage trying to reach in between the layers of leaves, especially the thick white stem parts. Let the cabbage sit for 50 minutes, turning them upside down 2-3 times. Rinse the cabbage once and squeeze out the extra moisture.

TO COOK PORK BELLY

1. In a large, heavy bottom pot, put in diced onion followed by sliced apples. Season pork belly with salt and pepper and place it on top. Add the garlic and crumbled bay leaves.
2. In a small mixing bowl, mix together sweet rice wine and ginger puree, and drizzle it around the pork belly. Top the pork belly with sliced leek (or green onion).
3. Cover with lid and let it cook over medium high heat for 5 minutes. Reduce the heat to low and simmer for 40-50 minutes depending on the thickness of your meat.
4. Let the pork rest in the pot for 10 minutes, then slice it.

TO MAKE SPICY RADISH SALAD

1. Slice radish into 1/4-inch thick matchsticks. Place them in a mixing bowl.
2. Add corn syrup and 1 tablespoon of salt. Toss well and let it sit for 30-45 minutes. You will see lots of moisture come out from the radish. Squeeze out the moisture firmly and put the radish in to another mixing bowl.
3. Add the Korean chili flakes, Korean fish sauce, salted shrimp, sugar, garlic, Korean plum extract (optional), ginger puree, sesame seeds, and green onion. Mix well and chill in the refrigerator until ready to serve.

TO MAKE BOSSAM SAUCE

1. In a small bowl, combine Korean soybean paste, Korean chili paste, garlic, Korean plum extract (optional), and sesame oil. Mix well and chill until ready to serve.

TO SERVE BOSSAM

1. Put pork belly slices on a large serving platter and arrange the spicy radish salad, salted cabbage, and other wrap materials around it.
2. To make a wrap, place a piece of pork belly on a cabbage leaf, lettuce or perilla leaf. Dot with bossam sauce, and top with a tiny bit of salted shrimp, raw garlic, green chili, and serve. You can also use a piece of cabbage kimchi to wrap a pork.

NOTES

Preparing the cabbage ahead of time:

1. If you want to prepare the cabbage well ahead of time, use a salt brine instead. Dissolve 1/2 cup salt in 6 cups of water.
2. Soak the cabbage in the salt brine overnight until slightly wilted. Rinse and squeeze out the extra moisture. Keep the cabbage in a zip bag and chill until ready to use.