Pork belly

Pork belly

Bossam

From
K is for Korean
Serves
4

Ingredients

Quantity Ingredient
1kg pork belly
10 garlic cloves, crushed
100g ginger, thinly sliced
1 onion, roughly sliced
2 teaspoons sea salt
1 teaspoons black peppercorns
70g doenjang
80ml rice wine
1 tablespoon sesame oil
1 teaspoons saeujeot
1 tablespoons' gochugaru
1 spring onion, finely sliced
1 teaspoon sesame seeds
lettuce leaves, to serve
Pickled cabbage, to serve

Method

  1. Preheat your oven to 150°C. Place the pork, garlic, ginger, onion, salt and black peppercorns in an ovenproof stockpot large enough to hold the pork comfortably. Whisk together the doenjang and the rice wine until smooth, and tip it into the pot along with1.5 litres cold water. Bring to the boil, then transfer to the oven to cook for 2 hours.
  2. Meanwhile, make the shrimp sauce by whisking together the sesame oil, 2 tablespoons water, saeujeot, gochugaru, spring onion and sesame seeds, and set aside.
  3. Once cooked, remove the pork from the liquid, and pat dry. Thinly slice and arrange on a platter with the lettuce, shrimp sauce and kimchi, and let everyone make their own wraps at the table.
Tags:
Korean
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