ROASTED PORK BELLY LETTUCE WRAPS (BOSSAM)

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Sharing is a common theme underlying all of Korean food. Bossam embodies this convivial sentiment – everyone sharing from the same plate, yet creating a small bespoke parcel for their own consumption. The lettuce leaves and pickles cut the fat nicely and bring a welcome freshness to the dish. If your pork belly comes with the ribs on, cut them off and slather with some doenjang-honey-ginger-gochujang paste (make extra). Roast until cooked through and caramelized and you’ll have the tastiest ribs ever.

Ingredients

Serves 4-6

  • 4 tbsp doenjang (Korean soya bean paste)
  • 1 (1.3–1.5 kg/3–31⁄2 lb) boneless skin-on pork belly
  • 1 onion, cut into eighths
  • 8 cloves garlic, crushed
  • 7 spring onions, roughly chopped
  • 6 thick slices unpeeled fresh ginger
  • 2 tbsp honey
  • 11⁄2 tbsp grated peeled fresh ginger
  • 1 tsp gochujang (Korean chilli paste)

To Serve

Method

  1. In a large, wide, heavy-based saucepan, whisk together 2 tablespoons of the soya bean paste and 240 ml (8 fl oz) water until smooth. Add the pork belly, skin-side up, the onion, garlic, spring onions, sliced ginger and enough water to cover the pork.
  2. Bring to the boil over a high heat and then reduce the heat to a simmer and cook for 2 hours until the pork is cooked through and very soft. Transfer the pork belly to a baking sheet lined with foil and leave to cool. Discard the cooking liquid. When the pork is cool enough to handle, remove the skin (but not the fat) and discard.
  3. Preheat the oven to 180°C/350°F/Gas mark 4.
  4. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons soya bean paste, honey, grated ginger and chilli paste until smooth and then smear the paste all over the top (skin side) of the pork belly. Roast the pork for 30 minutes until the top is nicely caramelized. You can also grill the pork briefly for a little more char, if you like.
  5. Leave the pork to rest in a warm place for about 15 minutes. Transfer to a chopping board and thinly slice into two-bite pieces. Serve the pork on a platter with the lettuce, perilla leaves (if using), rice, sauce and pickled radish on the side. To assemble, put a lettuce leaf in one hand and top with a perilla leaf (if using), a spoonful of rice, a smear of sauce, a piece of pork and some pickled radish. Wrap the lettuce around the ingredients and take a bite. You’ll love it.

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@judyjoochef Instagram profile imageOMG!! What an epic fantastic meal @koynlondon last night for their opening. @samyuktanair has done it again— worked her magic and created a truly divine venue in the heart of Mayfair. The main upstairs room is intimate with a clean modern decor, while the downstairs has a bit more of a fun “sceney” vibe.  I do consider myself a bit of sushi and Japanese food snob, and I was wonderfully impressed. With chef @rhyscattermoul and @salvatoredettori78 at the helm, I was spoiled silly with truly interesting dishes with unexpected and wonderfully surprising twists. Very few Japanese restaurants have both a strong sushi bar AND a kitchen— Koyn’s cooked dishes are a shining star here. Even classic plates, such as Agedashi Tofu and Spinach Oshitashi boast unique finishing touches that makes them so memorable. I loved the Hojicha Smoked Lamb Chops— succulent and bursting with umami flavor, with just the right amount of char to give it that addictive sweet and savory caramelization. The sukiyaki was another highlight— a usually homey dish was elevated with Wagyu beef and a rich complex broth echoing with subtle sweetness. The scallops were also excellent— meaty, juicy and cooked delicately with an almost raw and creamy center and glazed with a sour sweet ume (plum). Oh, and i cannot forget the Chilean Seabass— one of my favorite types of fish and so rarely found on menus in London. Also known as Patagonian Toothfish, this oily, buttery, practically silky white fish tastes so luxurious. And, then when slathered decadently with a aromatic and spiced Shiso Salsa Verde— What a treat!! I cannot wait to go back.  Thank you so much @frasercomms and @samyuktanair for having me in. 
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@judyjoochef Instagram profile imageSuch a fun night @vamuseum checking out the opening of the Korean Wave “Hallyu” exhibit. K-pop, fashion, dramas, movies— they even recreated the bathroom from Parasite @parasitemovie !
And, great to see my book too in the gift shop!  Yay! 
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@judyjoochef Instagram profile imageRepost from @seoulbirduk
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Seoul Bird is spreading her wings again, and this time she's heading to LAS VEGAS! 🇺🇲

Read all about it here - https://www.forbes.com/sites/alywalansky/2022/09/20/the-las-vegas-strip-has-a-cool-new-must-try-food-hall/?sh=2526e0886ecf @forbes @propereatslasvegas
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🇺🇲 VIVA LAS VEGAS! 🇺🇲

We've been working on something VERY exciting in the background and today we can finally tell you! 

Seoul Bird presents its very first location outside London at the @propereatslasvegas food hall this December 2022.

At Proper Eats, Seoul Bird dishes include K-Tots topped with melted cheese, kimchi and hot sauce, and a signature fried chicken sandwich with signature sauce and Kewpie mayonnaise.

The new 24,000 square feet food hall on the second level promenade of ARIA Resort & Casino will be a food hall like none any of us have seen before, and it’s located right in the heart of the Las Vegas Strip. So whether stopping by the bar or grabbing some food after a busy night in the casino, this will be a fun spot to wander into when staying on Las Vegas Strip! 

✈️🇺🇲🥢
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#lasvegas #seoulbird
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