Asian > Korean > Jeonju > Pork

Jeonju-Style Bossam Recipe

Ingredients with Measurements:
- 2 lbs pork belly
- 1/2 cup soy sauce
- 1/4 cup rice wine
- 1/4 cup brown sugar
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 2 green onions, chopped
- 1 tbsp sesame oil
- 1 tsp black pepper
- 1 head of lettuce
- 1/2 cup sliced radish
- 1/2 cup sliced garlic
- 1/2 cup sliced green onion
- 1/2 cup ssamjang (Korean dipping sauce)

Special equipment needed:
- Large pot
- Grill or oven

Step-by-step instructions:

1. In a large pot, bring water to a boil and add pork belly. Boil for 10 minutes.
2. Remove pork belly from water and rinse with cold water. Pat dry with paper towels.
3. In a bowl, mix soy sauce, rice wine, brown sugar, minced garlic, minced ginger, chopped green onions, sesame oil, and black pepper.
4. Rub the mixture all over the pork belly and let it marinate for at least 2 hours or overnight.
5. Preheat grill or oven to 375°F.
6. Grill or roast the pork belly for 30-40 minutes, until it is cooked through and crispy on the outside.
7. Let the pork belly rest for 10 minutes before slicing it into thin pieces.
8. Wash lettuce leaves and pat dry. Arrange on a plate.
9. Serve sliced pork belly with lettuce leaves, sliced radish, sliced garlic, sliced green onion, and ssamjang.


Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 40 minutes
Temperature:
Grill or oven: 375°F
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 450
Fat: 35g
Protein: 22g
Carbohydrates: 10g
Fiber: 2g
Sugar: 7g
Sodium: 1200mg

Substitutions for ingredients:
- Pork belly can be substituted with beef brisket or pork shoulder.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Ssamjang can be substituted with gochujang or miso paste.

Variations:
- Add sliced jalapeños or kimchi for extra flavor and spice.
- Use different types of lettuce such as butter lettuce or romaine lettuce.
- Serve with steamed rice or noodles.

Tips and tricks:
- Boiling the pork belly before marinating helps to remove any impurities and excess fat.
- Letting the pork belly marinate overnight will enhance the flavor.
- Make sure to let the pork belly rest before slicing to retain its juices.
- Use a meat thermometer to ensure the pork belly is cooked to an internal temperature of 145°F.

Storage instructions:
Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat pork belly in the oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Arrange sliced pork belly on a platter with lettuce leaves and dipping sauce on the side.

Garnishes:
Garnish with sliced green onion and sesame seeds.

Pairings:
Serve with cold beer or soju.

Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
- Japchae (Korean stir-fried noodles)

Troubleshooting advice:
- If the pork belly is not crispy enough, broil it for a few minutes at the end of cooking.
- If the pork belly is too fatty, trim off excess fat before marinating.

Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and utensils thoroughly before and after handling raw meat.

Food history:
Bossam is a traditional Korean dish that originated in Jeolla Province. It is typically served during special occasions and celebrations.

Flavor profiles:
Salty, sweet, savory, and umami.

Serving suggestions:
Serve as a main dish or as part of a Korean-style feast.

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Region: South Korean

Taste: Savory, Tangy, Spicy, Sour, Umami