Silky Bossam Pork Belly Lettuce Wraps
Thick slabs of pork belly simmered with aromatic spices until impossibly tender, then sliced thin and served with crisp lettuce, briny kimchi, and a garlic-ssamjang dipping sauce. It is a communal feast built for gathering around the table and assembling perfect little bundles of pork, pickles, and punch.
Ingredients
- 2 lbs whole pork belly, skin on
- 1 medium onion, quartered
- 6 cloves garlic, smashed
- 1 tablespoon whole black peppercorns
+ 10 more ingredients
Instructions
Place the whole pork belly in a large pot and cover with cold water by at least 2 inches. Add the quartered onion, smashed garlic, peppercorns, doenjang, instant coffee, and soy sauce.
Bring to a rolling boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface during the first few minutes.
Cover and simmer on low heat for 80-90 minutes until the pork is very tender when pierced with a chopstick but still holds its shape.
While the pork simmers, prepare the accompaniments: wash and dry the lettuce leaves, slice the raw garlic, arrange the kimchi and pickled radish on small plates, and set out the ssamjang.
Remove the pork belly from the broth and let it rest for 10 minutes on a cutting board. Reserve the broth for another use if desired.
Slice the pork belly against the grain into pieces about 1/4 inch thick and 2 inches wide. Arrange on a warm serving platter.
To eat, place a slice of pork on a lettuce leaf, add a dab of ssamjang, a piece of kimchi, a slice of raw garlic, and a small spoonful of rice. Wrap it all up and eat in one glorious bite.
Nutrition Estimate
Per serving • Estimated by Blinner AI