Bossam (Boiled Pork Wraps

• Meat

  • 2 Pork belly, whole fresh

• Produce

  • 2 Bay leaves
  • 1 inch Ginger piece
  • 1/2 Onion, medium
  • 7 Plump garlic cloves
  • 2 white parts Scallions, large

• Baking & Spices

  • 1 tsp Black peppers, whole
  • 1 tsp Salt

• Drinks

  • 1 tsp Instant coffee

• Liquids

  • 10 cups Water

• Other

  • 1-1/2 tablespoons doenjang (fermented soybean paste
  • tender inner parts of 1 napa cabbage, salted* (or red or green leaf lettuce
  • Saewujeot (salted shrimp

Found on koreanbapsang.com

Description

Ingredients

• tender inner parts of 1 napa cabbage, salted* (or red or green leaf lettuce)
• (* Dissolve 1/2 cup coarse salt in 4 cups of water, and soak the cabbage leaves until softened, 2 to 4 hours. Rinse and drain well.)
• Radish salad (musaengchae) - See recipe.
• saewujeot (salted shrimp)
• 2 whole fresh pork belly about 3-inch wide cut (about 2.5 pounds)
• 1/2 medium onion
• 2 - 3 white parts of large scallions
• 7 - 8 plump garlic cloves
• 1 inch ginger piece, sliced
• 1 teaspoon whole black peppers
• 1-1/2 tablespoons doenjang (fermented soybean paste)
• 1 teaspoon instant coffee (or a cup of brewed coffee)
• 1 teaspoon salt
• 2 bay leaves
• 10 cups water

Directions

• Bring the water and all the brine ingredients to a boil over medium high heat, and continue to boil for 5 minutes. Add the pork belly and boil for 20 minutes, uncovered. Reduce the heat to medium low, and cook, covered, until the meat is very tender, 40 to 50 minutes. Turn the heat off, and cool the meat in the cooking liquid. This will keep the meat moist. Thinly slice the meat and serve with the salted cabbage (or lettuce), saewujeot, and musaengchae.