Korean pork wraps
( SERVES 6 )
This treat is based on the Korean dish, Bossam. It may also be cooked in a slow cooker for 6 hours. Use 3 cups of water only. The recipe following uses fresh pork but pickled pork is also delicious. I used Living Goodness Heart Beet Kraut. Their Sum Yum Kimchi would also be an excellent accompaniment. Serve as a shared platter. Place the hot or cold meat in lettuce cups and top with pickles and vegetables. See accompaniments below.
|6 large||Garlic cloves|
|1 piece||Root ginger, 3cm long, sliced|
|1 tsp||Black peppercorns|
|1 Tbsp||Gochujang, Korean chilli paste|
|1 tsp||Coffee powder|
|1¾ kgs||Pork belly, or shoulder|
- Place the water in a very large saucepan and add all the other ingredients. Bring to the boil slowly. Reduce the heat to poaching level and cook for about 2 hours, until the meat is very tender.
- Meanwhile, make the pickle. Julienne half the daikon. Sprinkle with the salt and stand for 30 minutes, until softened. Rinse under cold water and pat dry. Combine with the remaining ingredients.
- When the meat is cooked, carefully remove the fat and any bone. Slice the meat and arrange on a platter. Add the lettuce cups, red cabbage pickle or kimchi, carrots and radish pickle.
- This is a shared platter. Place the hot or cold meat in lettuce cups and top with the pickles and vegetables.
- Small crisp lettuce cups
- Pickled red cabbage or kimchi
- Julienned carrots
- Radish pickle
More of Jan's corned, pickled and simmered meat recipes