Korean
Korean - Meat and Poultry
Bossam
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 900g boneless pork belly, skin on, in one slab
- • 6 cloves garlic, smashed
- • 1 onion, quartered
- • 1 (5cm) piece ginger, sliced
- • 2 tbsp doenjang (soybean paste)
- • 1 tbsp whole black peppercorns
- • 10 napa cabbage leaves
- • 8 perilla leaves
- • 100g saeujeot (fermented prawns) for dipping
Preparation Steps
1
Phase 1
Bring a large pot of water to a boil with the garlic, onion, ginger, doenjang, and peppercorns.
2
Phase 2
Add the pork belly, return to a boil, then cover and simmer gently for 90 minutes until tender.
3
Phase 3
Remove the pork and rest 20 minutes, then slice into 1cm-thick pieces.
4
Phase 4
Blanch the napa cabbage leaves for 1 minute and pat dry; rinse the perilla leaves.
5
Phase 5
Wrap slices of pork in cabbage or perilla with saeujeot and kimchi.