Sticky Korean Pork Belly Bossam Wrap
This is a melt in a your mouth umami flavour-bomb of a dish. Tender pork belly coated in a sweet, salty and spicy glaze, wrapped up in a fresh leaf with some kimchi and pickled radish.
3 hrs 20 mins
Capable Cooks
6
What you’ll need
INGREDIENTS
1.5kg Pork Belly rind on
Cooking liquid
- 2 onions, quartered
- 6 Tbsp. garlic, minced
- 8 spring onions, cut into large pieces
- 6 slices of ginger
- 3 Tbsp. dwengjang paste
Glaze
- 3 Tbsp. dwengjang paste
- 2 Tbsp. honey
- 2 Tbsp. ginger, minced
- 1 tsp. gochujang
Sauce
- 2 Tbsp. dwengjang paste
- 1 Tbsp. white onion, grated
- 2 tsp. sesame oil
- 2 tsp. sesame seeds
- 1 tsp. ginger, grated
- 1 garlic clove, grated
Accompaniments
- 1 Oakleaf Lettuce
- ½ cup kimchi
- 100g pickled white radish
- 16 sesame or shiso leaves
How to make it
- In a large deep saucepan, place pork belly and all the cooking liquid ingredients in. Fill it with water until the pork belly is covered. Bring it to the boil, cover, reduce to low and simmer for 2 hrs.
- Carefully remove the pork belly from the saucepan, it will be very soft and tender. Place onto a cooking rack and allow to cool until you are comfortable with handling it. Preheat fan-forced oven to 180O
- Remove the rind, try keeping as much of the fat on as possible then place the pork belly onto a lined baking tray. In a small mixing bowl whisk all the glaze ingredients together. Brush the glaze generously all over the pork. Bake for 30 min or until the top is all caramelised.
- Remove from oven and let it rest for 10 mins. While it’s rest combine all the sauce ingredients together and set aside ready to serve. Cut the pork belly into smaller pieces.
- Serve with the lettuce, kimchi, pickled radish and sesame or shiso leaves on the side.
- Take a little of each and wrap it all up and take a bite!
