Korean Braised Pork Belly Wraps — Bossam with Ssamjang and Rice
Korean poached pork belly simmered with doenjang and aromatics, sliced thin and served with lettuce leaves, ssamjang, garlic, and rice for hand-rolled wraps at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Halve onions; smash 8 garlic cloves, thinly slice 4 cloves. Slice ginger. Cut 2 spring onions into 5cm batons, thinly slice the other 2. Mix ssamjang with sesame oil, sliced spring onions, and set aside. Thinly slice chillies. Arrange lettuce leaves on a serving plate.
Boil
Bring 2 litres water to boil in a large heavy pot over high heat. Whisk in doenjang until smooth. Add onions, smashed garlic, ginger, spring onion batons, and cooking wine. Lower pork belly into simmering broth, reduce heat to low so surface trembles gently, cover, and poach 45 minutes until a chopstick slides cleanly through the centre.
Boil
While pork poaches, combine rinsed rice with 240ml water in a small saucepan. Bring to boil over high heat, cover, reduce to lowest heat, and cook 12 minutes. Rest covered off heat 5 minutes until fluffy.
Finish
Lift poached pork onto a board and rest 5 minutes covered loosely with foil. Whisk 1 tsp warm poaching broth into ssamjang mixture until glossy. Slice pork into 5mm pieces across the grain.
Plate
Arrange lettuce leaves, sliced garlic, sliced chilli, ssamjang mixture, warm rice, and sliced pork on wide plates. Build wraps at the table by laying a lettuce leaf flat, adding rice, pork slice, ssamjang, garlic and chilli sliver, then folding into a parcel.
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