Korean Roasted Pork Belly Bossam
Sharing is a common theme underlying all of Korean food. Bossam embodies this convivial sentiment - everyone sharing from the same plate, yet creating a small little bespoke parcel for their own consumption. I have many memories eating this dish while a student in New York. A large group of us would order it and literally pig out. The lettuce leaves and pickles cut the fat nicely and bring a welcomed freshness to the dish.
Sharing is a common theme underlying all of Korean food. Bossam embodies this convivial sentiment - everyone sharing from the same plate, yet creating a small little bespoke parcel for their own consumption. I have many memories eating this dish while a student in New York. A large group of us would order it and literally pig out. The lettuce leaves and pickles cut the fat nicely and bring a welcomed freshness to the dish.
- 2 tablespoons honey
- 1 teaspoon salt or to taste
- 1 teaspoon grated ginger
- 1 small clove garlic grated
- 2 teaspoons grated onion
- 3.3 pounds (1.5 kilograms) pork belly skin on, boneless
- 8 cloves garlic crushed
- 7 spring onions or scallions roughly chopped, roots on
- 4 1/2-by-1 1/2-inch piece (75 grams) ginger skin on, roughly sliced
- 1 onion peeled and cut into eighths
- 2 tablespoons dwengjang paste
- 6 ounces (175 grams) white radish mouli or daikon, julienned into long strips
- 4 1/2 teaspoons korean apple vinegar or rice wine vinegar
- 1 1/2 tablespoons white granulated sugar
- 1 1/2 teaspoons korean chili flakes (gochugaru) or to taste
- 2 tablespoons korean soy bean paste (dwengjang)
- 1 1/2 tablespoons grated ginger
- 1 teaspoon korean chili paste (gochujang)
- 2 tablespoons korean soybean paste (dwengjang)
- 2 teaspoons roasted sesame oil
- 2 teaspoons roasted sesame seeds
- serving suggestions: white rice and lettuce leave
- Carbohydrate 16.391168331579 g
- Cholesterol 0 mg
- Fat 2.3707516621022 g
- Fiber 0.791593753909452 g
- Protein 1.07229895842323 g
- Saturated Fat 0.34942999935625 g
- Serving Size 1 1 to 6 serving (472g)
- Sodium 3.5708750006843 mg
- Sugar 15.5995745776696 g
- Trans Fat 0.1307283331419 g
- Calories 86 calories
Step-by-step
- For the pork: In a heavy pot, place the pork belly and all of the ingredients for the cooking liquid, adding water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the pork is fully cooked through and very soft, about 2 hours.
- Remove the pork belly and place it on a baking tray lined with foil to cool. Discard the poaching liquid.
- Once cooled enough to handle, carefully cut off the skin of the pork and discard.
- Preheat the oven to 350 degrees F/180 degrees C.
- For the pickled radish: In a medium-sized bowl, mix all the pickling ingredients together and stir to coat the radish well. Cover and chill for 1 hour before serving.
- For the rub: Mix all the rub ingredients together into a smooth paste and smear it generously all over the top (skin-side) of the belly.
- Place the pork in the oven, rub-side up, and roast until the top is nicely caramelized, about 30 minutes. You can also place the pork under the broiler briefly for more char.
- For the sauce: Meanwhile, make the bossam sauce by mixing all the ingredients together well in a small bowl. Set aside.
- Once the pork belly is nicely caramelized on top, let it rest for 15 minutes in a warm place.
- Transfer the pork to a cutting board and thinly slice it into two-bite pieces.
- Serve the pork with rice, lettuce leaves, bossam sauce, and pickled radish. Try this: Place a lettuce leaf in your hand, add rice, sauce, pork, and pickled radish. Wrap it up and enjoy!
Korean Roasted Pork Belly Bossam: A Culinary Adventure
As a busy professional woman, juggling demanding work and a desire for delicious, home-cooked meals can feel like a constant tightrope walk. Finding recipes that are both flavorful and efficient is key, and that's where this Korean Roasted Pork Belly Bossam recipe shines. It's a dish that's impressive enough for a dinner party yet straightforward enough for a weeknight meal. The beauty of this recipe lies not just in its taste, but in its versatility and the shared experience it creates.
The aroma alone is enough to transport you to a bustling Korean restaurant, filled with the happy chatter of friends and family gathered around a table laden with delicious food. The slow-cooked pork belly, infused with fragrant spices, is incredibly tender and juicy, a melt-in-your-mouth experience. The slightly sweet and spicy flavors beautifully complement the crisp freshness of the pickled radish and the cool crunch of the lettuce leaves. It's a symphony of textures and tastes that leaves you feeling both satisfied and utterly delighted.
What makes this recipe particularly appealing to my busy lifestyle is the ability to prep components in advance. The pickled radish, for example, can be made earlier in the day or even the night before, freeing up time when it matters most. The sauce is quick to assemble, and the roasting time is relatively short, making it a perfect choice for a weeknight meal that doesn't compromise on flavor or quality. It's the kind of recipe that allows you to truly savor the cooking process, finding moments of calm amidst the whirlwind of daily life.
The Social Aspect of Bossam
Beyond the delicious flavors and efficient preparation, Bossam offers something more – a communal dining experience. The act of assembling your own little parcel of pork, rice, sauce, and pickled radish is a ritual in itself. It's a chance to slow down, savor each bite, and appreciate the simple pleasure of sharing a meal with loved ones. It transcends mere sustenance and becomes a celebration of connection and shared joy.
The recipe is also incredibly forgiving. You can adjust the spice level to your liking, using more or less gochugaru (Korean chili flakes) depending on your preference. The same goes for the amount of garlic and ginger; feel free to tailor it to your taste. This adaptability makes it a recipe that can be easily personalized and enjoyed by everyone.
Beyond the Plate: A Culinary Journey
Bossam is more than just a recipe; it's a culinary journey. The combination of sweet, savory, spicy, and tangy flavors takes your taste buds on a delightful adventure. The textures, from the tender pork to the crunchy radish and lettuce, create a delightful sensory experience that is both satisfying and memorable. It's a dish that evokes a sense of warmth, comfort, and togetherness, making it the perfect addition to any dinner table.
This recipe is a testament to the power of simple ingredients combined with thoughtful preparation. It's a dish that truly nourishes, not just the body, but also the soul. It's a recipe I cherish, and one I hope you'll embrace as well. So gather your friends and family, prepare this incredible dish, and let the shared experience of Bossam bring you a taste of authentic Korean hospitality and warmth right in your own home. The memories made around this table, filled with laughter and delicious food, will be as flavorful as the dish itself.
