Bossam (Korea)
Serves 4
Ingredients
Method
800 g. Pork Belly
2 Garlic Cloves
20 g. Ginger
1 Onion
2 Green Onions
5 g. Whole Black Peppercorns
1 Napa Cabbage
60 g. Salt
30 g. Sugar
60 g. Shrimp Paste
60 g. Gochugaru (Korean Chili Flakes)
In a large pot, add the pork belly, garlic, ginger, onion, green onions, and black peppercorns. Cover with water and bring to a boil. Lower the heat and let it simmer for about 2 hours until the pork is tender.
While the pork is cooking, cut the napa cabbage into squares and sprinkle with salt. Let it sit for 30 minutes, then rinse and squeeze out the excess water.
Mix the fermented shrimp sauce, gochugaru, sugar, and a bit of water to make the sauce.
Once the pork is cooked, let it cool, then thinly slice.
To serve, take a piece of napa cabbage, add a slice of pork, a spoonful of the sauce, and wrap it up. Eat in one bite.