Serves 4-6

Ingredients

Roasted Pork Belly Lettuce Wraps (Bossam)
  • doenjang (Korean soybean paste), 4, tablespoons,,artisan-fermentary-doenjang-fermented-soybean-paste-17-6-oz-aged-3-years
  • boneless skin-on pork belly, 1,,(3- to 3½-pound),
  • onion, 1,,cut into eighths,
  • garlic, 8,cloves, crushed,
  • scallions, 7,,coarsely chopped,
  • fresh ginger, 6, thick slices, unpeeled,
  • honey, 2, tablespoons,,golden-nectar-real-leatherwood-honey
  • fresh ginger, 1½, tablespoons, peeled & grated,
  • gochujang (Korean chile paste), 1, teaspoon,,ofood-gochujang-18oz

For Serving:

  • Red or green lettuce leaves,,,,
  • Perilla leaves (ggaennip),,,also known as sesame leaves (optional),
  • Steamed White Rice,,,,
  • Lettuce Wrap Sauce,,,,
  • Spicy Pickled Radish Salad,,,,
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Roasted Pork Belly Lettuce Wraps

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 bespoke parcel for their own consumption. The lettuce leaves and pickles cut the fat nicely and  welcome a freshness to the dish. If your pork belly comes with the ribs on, cut them off and slather with somedoenjang-honey-ginger-gochujang paste (make extra). Roast until cooked through and caramelized and you’ll have the tastiest ribs ever.


Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Written By Judy Joo | Apr 12, 2021

Ingredients

Roasted Pork Belly Lettuce Wraps (Bossam)
  • doenjang (Korean soybean paste), 4, tablespoons,,artisan-fermentary-doenjang-fermented-soybean-paste-17-6-oz-aged-3-years
  • boneless skin-on pork belly, 1,,(3- to 3½-pound),
  • onion, 1,,cut into eighths,
  • garlic, 8,cloves, crushed,
  • scallions, 7,,coarsely chopped,
  • fresh ginger, 6, thick slices, unpeeled,
  • honey, 2, tablespoons,,golden-nectar-real-leatherwood-honey
  • fresh ginger, 1½, tablespoons, peeled & grated,
  • gochujang (Korean chile paste), 1, teaspoon,,ofood-gochujang-18oz

For Serving:

  • Red or green lettuce leaves,,,,
  • Perilla leaves (ggaennip),,,also known as sesame leaves (optional),
  • Steamed White Rice,,,,
  • Lettuce Wrap Sauce,,,,
  • Spicy Pickled Radish Salad,,,,
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Add All
  1. Preheat the oven to 350°F.
  2. In a large, wide, heavy-bottomed saucepan, whisk together 2 tablespoons of the soybean paste and 1 cup water until smooth. Add the pork belly, skinside up, the onion, garlic, scallions, sliced ginger, and enough water to cover the pork.
  3. Bring to a boil over high heat and then reduce the heat to maintain a simmer until the pork is cooked through and very soft, about 2 hours. Transfer the pork belly to a baking sheet lined with aluminum foil and let cool. Discard the cooking liquid. When the pork is cool enough to handle, remove the skin (but not the fat) and discard.
  4. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons soybean paste, honey, grated ginger, and chile paste until smooth and then smear the paste all over the top (skin side) of the pork belly. Roast the pork until the top is nicely caramelized, about 30 minutes. You can also broil the pork briefly for a little more char, if you like.
  5. Let the pork rest in a warm place for about 15 minutes. Transfer to a cutting board and thinly slice into two-bite pieces. Serve the pork on a platter with the lettuce, perilla leaves (if using), rice, sauce, and pickled radish on the side. To assemble, put a lettuce leaf in one hand and top with a perilla leaf (if using), a spoonful of rice, a smear of sauce, a piece of pork, and some pickled radish. Wrap the lettuce around the ingredients and take a bite. You’ll love it.

Excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Photography © 2016 by Jean Cazals. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.