Korean Boiled Pork Bossam with Lettuce Wraps (6 Servings)

Prepare about 1.1 kg pork belly in two chunks, half an onion, two or three scallion whites, seven or eight garlic cloves, ginger, peppercorns, doenjang, salt and bay leaves. Wash boards after contact with raw meat.

Put all aromatics and 7–8 cups water into a fairly narrow deep pot, bring to a boil over medium-high heat and cook about five minutes before adding pork.

Carefully lower the pork into the hot liquid, return to a boil and cook uncovered about five minutes. Keep most of the pork under liquid without overfilling.

Reduce heat to medium, cover and simmer about 45–50 minutes. Time depends on the size of the pork; check tenderness and cook longer if necessary.

Measure the center of the thickest intact pork piece with a thermometer, reaching at least 63°C and resting for three minutes. Braise longer as necessary for bossam's tender texture.

Turn off heat, let pork cool briefly in its broth, then thinly slice about 0.5–1 cm thick. Serve with about 20–24 washed lettuce leaves and optional radish salad and salted shrimp for six.

Place leftovers in shallow containers and refrigerate within two hours. Use in three to four days or freeze; reheat to 74°C.