Melt-in-Your-Mouth Bossam is a Korean dish featuring tender pork belly wrapped in napa cabbage leaves, served with rice and a flavorful dipping sauce.
Author:Lorenzo Bonucci
Prep Time:4 hours
Cook Time:2.5 to 3 hours
Total Time:Overnight + 3 hours
Yield:6 servings 1x
Category:Main Dish
Method:Roasting
Cuisine:Korean
Diet:Gluten Free
Ingredients
Scale
2 pounds pork belly, skin on
1 tablespoon sea salt
1 tablespoon sugar
1 tablespoon black pepper
4 cloves garlic, minced
1-inch piece ginger, sliced
4 green onions, cut into 2-inch pieces
1 tablespoon gochugaru (Korean red pepper flakes)
1 tablespoon soy sauce
1 tablespoon rice wine (or mirin)
1 tablespoon sesame oil
1 head of napa cabbage, leaves separated
1 cup cooked white rice
Ssamjang (Korean dipping sauce) for serving
Instructions
Begin by preparing the pork belly. Rinse it under cold water and pat it dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
In a small bowl, mix together the sea salt, sugar, black pepper, minced garlic, gochugaru, soy sauce, rice wine, and sesame oil to create a marinade. Rub this mixture all over the pork belly, ensuring it gets into the scored skin.
Place the marinated pork belly in a large resealable plastic bag or a covered dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Preheat your oven to 300°F. Remove the pork belly from the fridge and let it come to room temperature for about 30 minutes.
Place the pork belly on a roasting rack in a baking dish, skin side up. Add the sliced ginger and green onions to the baking dish. Roast in the preheated oven for about 2.5 to 3 hours, or until the meat is tender and the skin is crispy.
Once done, let the pork belly rest for 15 minutes before slicing it into thick pieces.
To serve, wrap slices of pork belly in napa cabbage leaves with a spoonful of rice and a dollop of ssamjang. Enjoy!
Notes
For a spicier kick, add more gochugaru or serve with kimchi.
Try using lettuce leaves instead of napa cabbage for a different flavor and texture.