Bossam ( Boiled Pork Wraps )

Bossam (보쌈) is a boiled pork dish. The meat is boiled in a flavorful brine until tender and served thinly sliced. At the table, each person wraps the meat in salted napa cabbage leaves along with radish salad (musaengchae/muchae) and salted shrimp. Bossam is a family favorite, so it’s a dish I make quite often when my extended family get together. 

Salted napa cabbage is traditional, but you can also use lettuce and/or perilla leaves to make wraps.

Ingredients

For the wraps

·         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

·         saewujeot  salted shrimp

For the meat

·         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

Instructions

1.    Bring the water and all the brine ingredients to a boil over medium high heat, and continue to boil for 5 minutes.

2.    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.

3.    Thinly slice the meat and serve with the salted cabbage (or lettuce), saewujeot, and musaengchae.

Recipe Notes

Keep any leftover meat in the cooking liquid. Boil the meat in the liquid to reheat. This prevents the meat from drying out.

Source;Click

BERITA LENGKAP DI HALAMAN BERIKUTNYA

Halaman Berikutnya

Subscribe to receive free email updates: