Bossam (Boiled Pork Belly with Lettuce and Kimchi Wraps)

How to Make It

1. 1

   Place pork belly in a large pot and cover with cold water. Add ginger, whole garlic, doenjang, peppercorns, and bay leaves.

2. 2

   Bring to a boil, skimming any foam. Reduce heat and simmer for 50 minutes until pork is fully cooked and tender when pierced.

3. 3

   Remove pork and let rest for 5 minutes. Slice thinly (about 5mm thick) against the grain.

4. 4

   Blanch napa cabbage leaves in boiling water for 30 seconds. Drain and cool.

5. 5

   Arrange pork slices, blanched cabbage, kimchi, raw garlic slices, green chilli, and saeujeot on a plate.

6. 6

   To eat: place a pork slice on a cabbage leaf, add a small piece of kimchi, a garlic slice, and a tiny dab of saeujeot. Wrap and eat in one bite.