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
- 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.
Accompaniments
- Small crisp lettuce cups
- Pickled red cabbage or kimchi
- Julienned carrots
- Radish pickle
More of Jan's corned, pickled and simmered meat recipes