Bossam

Ingredients

• 900g pork belly, in one piece, skin on
• 1/2 onion
• 6 garlic cloves
• 4 slices fresh ginger
• 2 scallions (white parts)
• 1 tbsp doenjang (fermented soybean paste)
• 1 tsp whole black peppercorns
• 1 bay leaf
• 1 cinnamon stick
• 2 tbsp doenjang, 1 tbsp gochujang, 1 garlic clove minced, and 1 tsp sesame oil, for the ssamjang
• 1 head lettuce or napa cabbage leaves, separated
• 1 cup fresh kimchi
• sliced raw garlic, to serve

Before you cook

• Separate the lettuce leaves and rinse them, then arrange on a platter.
• Mix the ssamjang ingredients together in a small bowl.

Steps

1. Place the pork belly in a deep pot with the onion, garlic, ginger, scallions, doenjang, peppercorns, bay leaf, and cinnamon stick.
2. Cover with water by 3cm and bring to a boil.
3. Reduce the heat to a gentle simmer and cook, uncovered, for 1 hour 15 minutes until the pork is fork-tender.
4. Turn off the heat and let the pork rest in the poaching liquid for 10 minutes.
5. Lift the pork out and slice it into pieces about 5mm thick.
6. Arrange the sliced pork on a platter with the lettuce, kimchi, sliced raw garlic, and ssamjang.
7. Wrap a slice of pork with a little ssamjang and kimchi in a lettuce leaf to eat.