The pork must be fully tender before slicing — a chopstick should go in with almost no resistance. Under-cooked bossam is tough and chewy.
What You Need
- 800g pork belly, skin-on if possible
Simmering aromatics:
- 3 tbsp doenjang + 5 cloves garlic + 3 slices ginger + 3 scallions + 1 onion halved + 1 tsp black peppercorns + 1 tbsp soy sauce + 1 tbsp sake
For serving:
- Napa cabbage or perilla leaves (ssam)
- Kkakdugi or baechu kimchi
- Saeujeot (fermented shrimp)
- Ssamjang (3 tbsp doenjang + 1 tbsp gochujang + 1 tsp sesame oil + garlic + scallion)
How to Make It
Blanch: Cover pork with cold water, boil 5 minutes. Drain. Rinse. This removes impurities.
Simmer: Return pork to pot with fresh water + all aromatics. Bring to boil, reduce to steady simmer. Cook 1.5-2 hours until chopstick-tender.
Rest 10-15 minutes before slicing 5mm thin, against the grain.
Assemble wraps: Leaf + pork slice + kimchi piece + ssamjang + garlic + eat in one bite.
From our Seoul Meets Mexico City collection.