Bossam (Korean Pork Lettuce Wraps)

Method6 steps

1. 1

   Step 1: Use clean utensils and do not rinse the raw pork. Peel and quarter the onion (1); wash and halve the red apple; wash and trim the two green onion stalks, using their white parts. Peel and slice the ginger and peel the garlic. Put the 1 kg pork belly, onion, apple, green onion whites, 25 g ginger, 25 g garlic, 1 tsp whole black peppercorns, 2 tbsp doenjang, 2 tbsp soy sauce, 4 tbsp rice wine and 8 cups water into a large pot.

   Uses 1 kg skinless boneless pork belly (2.2 lb); do not rinse raw pork · 1 onion, peeled and quartered · 1 red apple (160 g), washed and halved · 2 stalks green onion whites (50 g), washed and root-trimmed · 25 g fresh ginger, peeled and thinly sliced · 25 g fresh garlic, peeled (about 5 cloves) · 1 tsp whole black peppercorns · 2 tbsp Korean soybean paste (doenjang)

2. 2

   Step 2: Cover the pot and bring it to a boil over medium-high heat. Adjust the heat to maintain a steady covered simmer and cook for about 1 hour, until the pork is tender and fully cooked. Check the thickest part reaches at least 63°C / 145°F with a food thermometer and continue cooking as needed for tenderness. Prepare the serving sides while the pork cooks.

   Cook pork at a steady covered simmer after boiling · 60 minUses Raw pork belly with all measured cooking liquid and aromatics

3. 3

   Step 3: While the pork simmers, wash the lettuce and perilla leaves and remove their stems. Wash, peel and cut the English cucumber (1) into long sticks; wash and thinly slice the green chilies. Arrange these with ready-to-serve fresh kimchi salad, radish kimchi salad and ssamjang. Have the fresh kimchi salad ready beforehand, since preparing it from scratch can take longer than the pork cooking window. Keep all ready-to-eat sides separate from raw meat and any uncooked oysters.

   Uses Lettuce leaves for wrapping, washed and stems removed; amount unspecified · Perilla leaves for wrapping, washed and stems removed; amount unspecified · 1 English cucumber, washed, peeled and cut into long sticks · Green chilies for serving, washed and thinly sliced; amount unspecified · Ready-to-serve fresh kimchi salad, prepared beforehand or purchased; amount unspecified · Ready-to-serve radish kimchi salad; amount unspecified · Ready Korean spicy dipping sauce (ssamjang), prepared beforehand or purchased; amount unspecified

4. 4

   Step 4: If including the optional oyster side, prepare it separately with clean utensils and cook it thoroughly before serving. Shucked oysters should be opaque, milky white and firm throughout. Keep uncooked oysters and their utensils away from the prepared wrapping leaves and salads.

   Uses Fresh oysters for serving, optional; amount unspecified; cook thoroughly before serving

5. 5

   Step 5: Lift the tender cooked pork from the pot onto a clean plate or board, leaving the cooking liquid and aromatics behind. Rest and cool for 5–10 minutes before slicing; this also exceeds the minimum 3-minute rest after reaching 63°C / 145°F.

   Rest cooked pork after removing it from the pot · 10 minUses Tender cooked pork belly, removed from its cooking liquid

6. 6

   Step 6: Using clean utensils, slice the rested pork about 1 cm / 0.4 inch thick, holding it with tongs if still hot. Serve the sliced pork with the prepared leaves, cucumber, chilies, kimchi salads and ssamjang, plus thoroughly cooked oysters if chosen. To eat, place pork and desired sides on a lettuce or perilla leaf, add a little dipping sauce and wrap it into a bite.

   Uses Rested cooked pork belly ready to slice · Prepared wrapping vegetables, ready kimchi salads and ssamjang · Thoroughly cooked optional oysters — only if chosen