Tag: pork
Bossam (Boiled Pork Belly Wraps)
Bossam (Boiled Pork Wraps)
This is a fun dish to make for a group of people. It requires some time to prep, but is worth it in the end. Pork belly is rubbed down with the marinade and slow cooked for 4 hours, then glazed and put into a wrap. There are many other things that can go into these wraps such as oysters, salted shrimp, kimchi, just to name a few. So lets talk about what goes into these wraps.The wrap is usually made out of cabbage leaves that have been soaking in salt water for an extended period of time. Since cabbage has a lot of water in in already, the salt helps draw out moisture, allowing the leaves to be more flexible for wrapping. You can substitute red or green leaf lettuce for cabbage if you’d like.Perilla leaves are hard to find. They don’t carry them at the asian market I go to. Luckily I live a block form a Korean grocery store that does carry them fresh. They taste like a cross between basil and mint.The Korean radish salad is pretty much kimchi daikon. It contains all of the same ingredients as kimchi. The radish salad I used was purchased from the deli section of my Korean grocery store already prepared.Pachae refers to green onion cut in 4″ pieces, then sliced vertically very thin. The green onions are then soaked in cold water for 10 minutes. This will rid them of the pungency that comes with green onion, giving them a fresh taste.
Servings: 4
Ingredients
- 1 1/4 lb skin on pork belly
- 1 medium onion sliced
Pork Belly Marinade
- 4 garlic cloves minced
- 1 tbsp minced ginger
- 2 tsp salt
- 1 tbsp Korean fermented soybean paste
- 1/2 tsp black pepper
Pork Belly Glaze
- 2 tbsp dark soy sauce
- 2 tbsp rice wine
- 4 tbsp pork belly marinade
- 1 tbsp sugar
Pork Belly Wraps
- salted cabbage leaves
- perilla leaves
- glazed pork belly
- korean radish salad
- pachae (green onion)
Instructions
- Mix all of the marinade ingredients together. Set aside.
- Layer the bottom of a slow cooker with sliced onions.
- Rub the marinade over the pork belly and lay across the bed of onions. Cook on low for 4 hours.
- While the pork belly is slow cooking, peel off the leaves of a Napa cabbage and let them soak in salt water for at least 2 hours. Wash and drain and set aside.
- To make the pachae, cut green onions in 4″ pieces.
- Slice the green onions the long way, as thin as possible. Soak in cold water for 10 minutes to get rid of the pungency. Drain and set aside.
- When finished slow cooking, remove form slow cooker and set aside.
- Mix all of the glaze ingredients together. Heat in a large sauce pan over medium heat.
- Add the pork belly to the glaze. Braise in the pan for 4-5 minutes a side.
- Each side of the pork should be darker in color for the glaze.
- Set aside the pork belly.
Bossam Assembly
- Place a perilla leaf in the center of a cabbage leaf.
- Put a chunk of pork belly on the perilla leaf.
- Place a tablespoon of the Korean radish salad onto of the pork belly. Top it off with the pachae.
- Wrap it up and eat the hell out it.
- This is even good just eating the pork belly on a perilla leaf with some of the pachae.
Pork Hamonado
Pork Hamonado
In Filipino cuisine, hamonado refers to meat sweetened with pineapple. This dish can be made with pork, beef, or chicken. Fattier cuts will work the best with this recipe. Pork shoulder or belly, beef chuck, bottom round, shank meat, short ribs, or chicken thighs will all work wellI prefer to use fresh pineapple as opposed to canned. Canned pineapple has a lot of added sugar and just doesn’t taste as good as the fresh. This dish can also be prepared in an Instant Pot! Follow all of the steps right up until you were going to simmer the pork on the stove top. Instead, set the function to pressure cooker on high for 30 minutes. A good rule to remember for meats you’d normally slow cook in the oven or a crock pot like pork shoulder or chuck, is to cook them for 15 minutes per lb. in the Instant Pot. Once the 30 minutes is up, your pork should be very tender. You will have to turn the function to sauté to reduce down the liquid in the pot. Simmer on medium unit it reduces by half. This will take 10-15minutes.
Servings: 4
Ingredients
- 2 lbs pork shoulder 1″ cubes
- 2 cups pineapple juice
- 3 tbsp soy sauce
- 5 tbsp brown sugar
- 3 tbsp vegetable or canola oil
- 1 cup beef stock
- 2 cups chunked fresh pineapple
- 1 bunch green onions chopped
- 1/2 medium onion chopped
- 6 garlic cloves minced
Instructions
- In a large bowl, mix together the pineapple juice, soy sauce, and brown sugar.
- Add in the cubed pork shoulder. Marinate for 3-4 hours. Overnight is even better.
- Once the pork is finished marinating, strain the pork of the marinade in a colander. Pat dry.
- Save all of the marinade.
- Heat up the cooking oil in a dutch oven over medium high heat. sear the pork shoulder in batches, making sure to not overcrowd the dutch oven. Add each batch of the seared pork shoulder back into the marinade.
- In the same dutch oven, sauté the onions and garlic for 3-4 minutes.
- Stir in the 2 cups of chunked pineapple. Sauté for 5 minutes.
- Stir in the green onions.
- Add in the pork shoulder with all of the marinade and 1 cup of beef stock. Simmer for 60 minutes.
- After simmering for an hour, the juices of the pork hamonado will reduce down drastically. The sauce should look like a thick brown gravy.
- Serve with steamed jasmine rice.
Pork Belly braised in Coconut Water
Pork Belly braised in Coconut Water
Yes, I have an obsession with pork belly. This is a great Vietnamese dish that is very simple to make. This dish is very similar to a Thai dish one of my old roommates used to make, but pork shoulder was used instead of pork belly. I must admit, I think drinking coconut water is pretty gross. But when used as a braising liquid for pork belly, it is something magical when commingling with pork fat. I also love how the hard boiled eggs absorb some of the braising liquid, giving it a nice dark color.
Servings: 2
Ingredients
- 1 lb sliced pork belly 1″ pieces
- 4 hard boiled eggs
- 3 shallots sliced
- 4 garlic cloves minced
- 4 dried chilies
- 2 cups coconut water
- 2 tsp dark soy sauce
- 5 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable or canola oil
- 1 bunch green onions chopped
Instructions
- In a large sauté pan over medium high heat, add the cooking oil. Sauté the shallots and garlic for 2 minutes.
- Add in the pieces of pork belly. Brown on both sides.
- Add in the coconut water, dark soy sauce, fish sauce, dried chilies, and brown sugar. Bring to a boil.
- Once boiling, add the hard boiled eggs. Cover. Reduce the heat to low. Simmer for 90 minutes to 2 hours.
- The last 5 minutes of cooking, turn up the heat to medium high to help thicken the sauce. Add in the green onions.
- Before serving, remove the eggs and slice in half.
- Serve with steamed rice.
