Bossam (Pork Lettuce Wraps)

Korean spicy boiled pork belly, wrapped in lettuce with rice

Makes 4 servings · 819 kcal per serving

Ingredients

• 600 g Pork Belly
• 1500 g Water
• 30 g Doenjang
• 18 g Garlic
• 18 g Ginger
• 120 g Onion
• 30 g Scallion
• 6 g Black Peppercorns

Method

1. 1. Bring the water to a boil with the doenjang, garlic, ginger, onion, scallion, and peppercorns.
2. 2. Add the pork, lower to a simmer, and cook covered until tender, ~60–80 min (a skewer slides in easily).
3. 3. Rest 10 min, then slice thin.
4. 4. Serve warm with lettuce and perilla, ssamjang, kimchi, and sliced raw garlic for wrapping.
5. Leaner (optional): Blanch the belly 5–8 min first and discard that water to skim off scum and some fat, then simmer as above. Or cook a day ahead, chill so the fat firms, trim the fat cap, and reheat by steaming. Don't strip it all; the fat and collagen are what make bossam silky; for a truly lean plate, use shoulder or loin.

Notes

The base is the pork; the water and aromatics are the poaching liquid, mostly discarded. This recipe covers just the meat.