Bo Ssam - Korean Roasted Pork Belly

  

A Friday that starts with a 10k run and a bowl of oatmeal should end with Bo Ssam and beer... And if that's not written into law somewhere, it should be. Cheers and have a delicious weekend guys. x

Bo Ssam - Korean Roasted Pork Belly
adapted from here
Serves 4 - 6

1kg boneless pork belly, skin on

For the Braising Liquid:
8 cloves garlic, slightly crushed with the flat of a knife
8 spring onions, roughly chopped
Thumb-sized knob of fresh ginger root, peeled and sliced
1 onion, peeled and cut into wedges
2 tablespoons doenjang (Korean miso)

For the Pickled Carrot:
4 medium carrots, peeled and julienned
4 1/2 teaspoons rice wine vinegar
1 1/2 tablespoons caster sugar
1 1/2 teaspoons gochugaru (Korean red chilli pepper powder)
1 clove garlic, minced
1 teaspoon fine sea salt

For the Wet Rub:
2 tablespoons doenjang (Korean miso)
2 tablespoons honey
1 1/2 tablespoons grated ginger root
1 teaspoon gochujang (Korean red pepper paste)

For the Bo Ssam Sauce:
2 tablespoons doenjang (Korean miso)
2 teaspoons grated onion
2 teaspoons roasted sesame oil
2 teaspoons roasted sesame seeds
1 teaspoon grated ginger root

To Serve:
Lettuce leaves
Steamed white rice
Cucumber batons

Braise the Pork Belly:
Place the pork belly and all the braising liquid ingredients into a large Dutch oven or heavy casserole dish. Add enough cold water to cover the pork belly and bring to a boil over high heat. Reduce to simmer, cover with a lid and cook for 2 hours, or until the pork belly is very tender. Remove the pork belly from the liquid and leave to rest on a baking tray. Discard the liquid. Once the pork is cooled enough to handle, remove the pork skin and discard. Set aside.

Make the Pickled Carrots:
Put all the pickle ingredients in a bowl and toss to coat the carrots. Cover and chill in the refrigerator for an hour before serving.

Make the Wet Rub:
Preheat the grill (broiler) to high. Line a baking sheet with foil. Set aside,

Mix all the the wet rub ingredients in a bowl to make a smooth paste. Smear the paste all over the top of the pork belly (the side that you removed the skin from). Place the pork on the prepared tray and grill (broil) until the rub is caramelised. Remove from the grill (broiler) and slice into bite-size pieces. Set aside.

Make the Bo Ssam Sauce:
Mix all the sauce ingredients together in a bowl. Set side.

To Serve:
Set all the components in the centre of the table so that everyone can make their own little parcels of deliciousness. Take a lettuce leaf and open it out in your palm. Put small amounts of rice, pickles, pork belly, Bo Ssam sauce and a baton of cucumber in the middle of the leaf, then wrap it all up into a neat little package, eat, repeat.