Korean Roasted Pork Belly Bossam

Step 1

For the pork: In a heavy pot, place the pork belly in and all of the ingredients for the cooking liquid and add water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the pork is fully cooked through and very soft, 2 hours.

Step 2

Remove the pork belly and place on a baking tray lined with foil to let cool. Discard the poaching liquid. Once cooled enough to handle, carefully cut off the skin of the pork and discard.

Step 3

Preheat the oven to 350 degrees F/180 degrees C.

Step 4

For the pickled radish: In a medium sized bowl, mix all of the pickling ingredients together and stir to coat the radish well. Cover and chill for 1 hour before serving.

Step 5

For the rub: Mix all of the rub ingredients together into a smooth paste and smear generously all over the top of the skin-side of belly. Place the pork in the oven, rub-side up, and roast the pork until the top is nicely caramelized, about 30 minutes. Additionally you can place the pork under the broiler briefly for a little more char.

Step 6

For the sauce: Meanwhile, make the bossam sauce by mixing all of the ingredients together well in a small bowl. Set aside.

Step 7

Once the pork belly is nicely caramelized on top, let rest for 15 minutes in a warm place. Then transfer the pork to a cutting board and thinly slice into two-bite pieces. Serve the pork with the rice, lettuce leaves, bossam sauce and pickled radish. Try eating the pork in this way: Place a lettuce leaf in your hand. Scoop in a spoonful of rice, top with smear of sauce, piece of pork and finish with some pickled radish. Wrap it all up together and take a bite. You'll love it.