Ingredients with Measurements:
- 2 lbs pork belly, skin on
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup minced garlic
- 2 tbsp grated ginger
- 1 tbsp red pepper flakes
- 1 tsp black pepper
- 1/2 cup water
- 1 head of lettuce
- 1 bunch of scallions, sliced
- 1/2 cup pickled radish
- 1/2 cup kimchi
- 1/4 cup toasted sesame seeds
Special Equipment Needed:
- Large pot
- Roasting pan
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large pot, bring enough water to cover the pork belly to a boil. Add the pork belly and boil for 10 minutes.
3. Remove the pork belly from the pot and place it in a roasting pan, skin side up.
4. In a mixing bowl, combine the gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, red pepper flakes, black pepper, and water. Mix well.
5. Pour the mixture over the pork belly, making sure to coat it evenly.
6. Cover the roasting pan with foil and roast in the oven for 2 hours.
7. Remove the foil and roast for an additional 30 minutes, or until the skin is crispy and the internal temperature of the pork belly reaches 165°F.
8. Let the pork belly rest for 10 minutes before slicing it into thin pieces.
9. Wash and dry the lettuce leaves. Arrange them on a platter.
10. Place the sliced pork belly on top of the lettuce leaves.
11. Garnish with scallions, pickled radish, kimchi, and toasted sesame seeds.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Oven temperature: 350°F
- Internal temperature of pork belly: 165°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 580
- Fat: 47g
- Carbohydrates: 18g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or beef brisket.
- Gochujang can be substituted with sriracha or red pepper paste.
- Pickled radish can be substituted with sliced cucumber or carrots.
Variations:
- Add sliced jalapenos or Thai chilies for extra heat.
- Use different types of lettuce, such as butter lettuce or romaine.
- Serve with steamed rice or noodles.
Tips and Tricks:
- Make sure to boil the pork belly before roasting to remove any impurities and excess fat.
- Use a meat thermometer to ensure the pork belly is cooked to the correct internal temperature.
- Let the pork belly rest before slicing to allow the juices to redistribute.
Storage Instructions:
- Store leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the pork belly in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the Spicy Pork Bossam on a large platter with the lettuce leaves arranged around the edges and the sliced pork belly in the center.
Garnishes:
- Scallions, pickled radish, kimchi, and toasted sesame seeds.
Pairings:
- Serve with cold beer or a crisp white wine.
Suggested Side Dishes:
- Steamed rice, noodles, or stir-fried vegetables.
Troubleshooting Advice:
- If the skin is not crispy enough, broil the pork belly for a few minutes before serving.
Food Safety Advice:
- Make sure to cook the pork belly to the correct internal temperature to avoid any foodborne illnesses.
Food History:
- Bossam is a traditional Korean dish that consists of boiled pork belly served with various condiments.
Flavor Profiles:
- Spicy, savory, sweet, and tangy.
Serving Suggestions:
- Serve the Spicy Pork Bossam family-style, allowing guests to assemble their own lettuce wraps.
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Region: Korean