Get ready to embark on a culinary journey that will transport your taste buds straight to the heart of Korea! Bossam is not just a dish; it's an experience that combines tender, succulent pork belly with crisp napa cabbage in a wrap that's so delicious, it'll make you forget about every other meal you've ever had. Imagine falling-apart-tender pork, infused with a rich blend of soy sauce, rice wine, and aromatic spices, waiting to be lovingly wrapped in fresh cabbage leaves - this is comfort food taken to a whole new level!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 lbs pork belly
- 1/2 cup soy sauce
- 1/4 cup rice wine
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, sliced
- 1 head of napa cabbage
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Begin by preparing the pork belly. Rinse the pork belly under cold water and pat it dry with paper towels. This will help remove any impurities.
- In a large pot, combine the pork belly, soy sauce, rice wine, minced garlic, and sliced ginger. Add enough water to fully submerge the pork belly. Season with salt and pepper to taste.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 1 hour, or until the pork is tender and easily pierced with a fork.
- While the pork is cooking, prepare the napa cabbage. Cut the head of napa cabbage into quarters lengthwise, then chop each quarter into bite-sized pieces. Rinse the cabbage under cold water and drain well.
- After the pork has finished cooking, carefully remove it from the pot and let it rest for a few minutes. Reserve the cooking liquid for later use if desired.
- Once the pork is cool enough to handle, slice it into thin pieces, about 1/4 inch thick.
- To serve, take a piece of napa cabbage and place a slice of pork belly on top. You can add a sprinkle of sesame seeds for garnish. Optionally, you can add some of the reserved cooking liquid as a dipping sauce.
- Enjoy your Bossam by wrapping the pork in the cabbage and eating it like a taco. This dish is perfect for sharing with family and friends!
Tips
- Choose the Right Cut: Select a high-quality pork belly with a good balance of meat and fat for maximum flavor and tenderness.
- Low and Slow is the Way to Go: Simmer the pork on low heat to ensure it becomes incredibly tender and absorbs all the delicious seasonings.
- Don't Rush the Resting: Let the pork rest after cooking to allow the juices to redistribute, ensuring each slice is moist and flavorful.
- Fresh is Best: Use fresh napa cabbage for the crispiest, most refreshing wrap possible.
- Customize Your Wrap: Feel free to add additional condiments like kimchi, garlic, or a spicy sauce to personalize your Bossam experience.
- Serving Tip: Serve immediately while the pork is still warm for the most authentic and delightful dining experience.Pro Chef Secret: The key to amazing Bossam is patience during cooking and attention to seasoning. Take your time, and you'll be rewarded with a restaurant-quality Korean delicacy right in your own kitchen!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 25g
Fat: 38g
Saturated Fat: 14g
Cholesterol: 110mg
