Korean pork wraps

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.

Ingredients

6 cups	Water
1 small	Onion
6 large	Garlic cloves
1 piece	Root ginger, 3cm long, sliced
1 tsp	Black peppercorns
1 Tbsp	Gochujang, Korean chilli paste (Main)
1 tsp	Coffee powder
1 tsp	Salt
2	Bay leaves
1 ¾ kgs	Pork belly, or shoulder (Main)

Pickle

½	Daikon, long white radish (Main)
1 tsp	Salt
2	Spring onions, green ends only, chopped
1	Garlic clove, crushed
1 sprinkle	Chilli flakes
1 tsp	Fish sauce
1 tsp	Sesame oil
1 tsp	Sugar

Directions

1. 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.
2. 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.
3. 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.
4. This is a shared platter. Place the hot or cold meat in lettuce cups and top with the pickles and vegetables.

Accompaniments

• Small crisp lettuce cups
• Pickled red cabbage or kimchi
• Julienned carrots
• Radish pickle

More of Jan's corned, pickled and simmered meat recipes

• Poached meatloaf
• New York-style corned beef on rye