Cherry & Dennis Helper Habitat
Korean Bossam Pork Lettuce Wraps
韓式白切豬肉生菜包
Recipe overview
Pork belly is gently simmered with ginger and garlic, then sliced for lettuce wraps with kimchi and ssamjang.
01
Ingredients
Main ingredients
- 900 g boneless pork belly
- 40 g ginger
- 6 cloves garlic
- 16 leaves lettuce leaves
- 250 g kimchi
- 2 L water
Poaching broth
- 2 tbsp doenjang soybean paste
- 1 tsp black peppercorns
Wrap sauce
- 80 g ssamjang
02
Tools
- deep pot
- lid
- knife
- separate raw and cooked boards
- food thermometer
- tongs
- chopsticks
03
Steps
Step 1
Check pork for bone fragments and spoilage; do not wash
Check pork for bone fragments and spoilage; do not wash.
Step 2
Slice ginger and crush garlic
Slice ginger and crush garlic.
Step 3
Boil water with ginger, garlic, doenjang and pepper
Boil water with ginger, garlic, doenjang and pepper.
Step 4
Add pork and reduce to a gentle simmer
Add pork and reduce to a gentle simmer.
Step 5
Skim foam, cover and simmer 45 minutes
Skim foam, cover and simmer 45 minutes.
Step 6
Turn pork and continue until a chopstick pierces easily
Turn pork and continue until a chopstick pierces easily.
Step 7
Check thickest pork reaches at least 75°C
Check thickest pork reaches at least 75°C.
Step 8
Lift pork out and rest 10 minutes
Lift pork out and rest 10 minutes.
Step 9
Wash and drain lettuce leaves separately
Wash and drain lettuce leaves separately.
Step 10
Drain excess kimchi liquid and bowl ssamjang separately
Drain excess kimchi liquid and bowl ssamjang separately.
Step 11
Slice pork thinly on a clean cooked-food board
Slice pork thinly on a clean cooked-food board.
Step 12
Wrap pork, kimchi and a little sauce in lettuce; serve
Wrap pork, kimchi and a little sauce in lettuce; serve.
Common mistakes
- Reusing a raw-meat board contaminates cooked pork; keep lettuce away from raw meat; hard boiling toughens pork.
Tips
Cut pork small for children and use less kimchi; serve sauce separately for control.
