Bossam (Boiled Pork Wraps)

Pork and rice

• 900 g Pork belly, skin on or off
• 2 tsp Fine sea salt
• 40 g Ginger root, firm and fresh
• 8 cloves Garlic
• 60 ml Soy sauce
• 300 g Short-grain rice

To serve

• 90 g Gochujang
• 2 tbsp Toasted sesame oil
• 250 g Kimchi
• 1 head Green leaf lettuce, crisp leaves
• 4 Spring onion

1. Rinse the rice in a colander under cold water until the water runs mostly clear, then drain well. Tip into a saucepan, add 450 ml water and a pinch of the fine sea salt, then bring to the boil. Cover, turn the heat to low and cook for 12 minutes, then take off the heat and leave covered for 10 minutes.
2. Put the pork belly in a stockpot and cover with cold water by about 3 cm. Add 1 tsp of the fine sea salt, the ginger (thinly sliced) and 4 garlic cloves (lightly crushed). Bring to a gentle boil, then reduce to a steady simmer.
3. Simmer the pork gently for 60 to 75 minutes, turning once or twice, until a knife slides in easily but the meat still holds its shape. Skim any foam as needed to keep the broth clear. Lift the pork out and rest it on a board for 15 minutes so it slices cleanly.
4. While the pork rests, make a quick ssamjang-style sauce by stirring the gochujang with the soy sauce and toasted sesame oil until glossy. Finely slice the spring onions. Thinly slice the remaining 4 garlic cloves for serving.
5. Separate the lettuce leaves and rinse, then shake dry. Slice the pork belly across the grain into 5 to 7 mm slices. Set everything on the table: rice, kimchi, lettuce, sauce, garlic and spring onion.
6. To eat, spread a little sauce on a lettuce leaf, add a spoonful of rice, a slice of pork and some kimchi. Finish with a few slices of garlic and a pinch of spring onion, then wrap and eat straight away. Season the pork lightly with the remaining fine sea salt if needed.

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