A traditional Boiled/Braised Pork dish commonly eaten wrapped up in lettuce or cabbage. There’s an extra fun element when enjoying this Bo Ssam dish and the textural contrast keeps it interesting. The accompanying Ssamjang is strong in flavour and works in harmony with the spicy kimchi and delicate pork
Other Condiments: / 其他调味品 Lettuce leaves (I used Baby Romaine, feel free to pick your favourite leaves, or use Napa Cabbage) / 生菜 Kimchi (either cabbage or radish) / 泡菜
Optional: / 自选 extra garlic cloves and sliced chili if you like extra kick. 如果你喜欢更辣一些可以放更多的蒜米和辣椒。
Method
1. Place all the ingredients of Braised Pork Belly in a pot and bring to a boil over medium high heat, and continue to boil for about 20 minutes, uncovered. 将所有红烧肉的食材倒入锅内,用中火煮开,煮大概20分钟,不用盖盖子。
2. Reduce the heat to medium low, and cook, covered, until the meat is very tender, 40 to 50 minutes. Turn the heat off, and cool the meat in the cooking liquid. This will keep the meat moist. 把火调低继续煮至肉变嫩,大概40-50分钟。熄火,然后将肉放进冷水里,这样肉会更美味。
3. Keep any leftover meat in the cooking liquid. Boil the meat in the liquid to reheat. This prevents the meat from drying out. 然后再把肉放回锅里。让汤的温度让肉加温。这样肉就不会太干。
4. Mixed all the ingredients of Ssamjang together in a small bowl. 将所有酱料混合在一起。
5. When ready to serve, slice the pork thinly and arrange on the plate with lettuce and kimchi, with Ssamjang on the side. 把五花肉切块,然后和生菜和泡菜包在一起吃。
Tips
To enjoy Bo Ssäm, take a lettuce leaf, place one or two slices of pork along with a smear of Ssamjang and some Kimchi on, then fold up and eat.