Korean chilli-cheese fries
Load French fries with Korean chilli flakes, gochujang, coriander and plenty of cheese for an indulgent sharing dish to serve at your next gathering
Korean bossam (poached pork belly wrap)
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp soft dark brown sugar
- 3 tbsp blackstrap molasses
- 3 tbsp sake
- 3 tbsp soy sauce
- 1 tbsp doenjang
- 1 tbsp whole black peppercorns
- ½ onionskin left on
- ½ applecored with skin left on
- 100g leekhalved lengthways
- 40g garlic cloveslightly crushed
- 15g gingerroughly sliced
- 2 bay leaves
- 1kg pork bellyskin left on and cut into 5cm-wide strips
- 1 cinnamon stick
- blanched white cabbage or seasonal leavesfor wrapping
- ssamjang sauce and spicy radish saladto serve
Nutrition: per serving
- kcal439
- fat33.7g
- saturates12.2g
- carbs1.6g
- sugars1.4g
- fibre0.1g
- protein32g
- salt0.4g
Method
step 1
Whisk together the sugar, molasses, sake, soy, doenjang and 1 litre of water in a heavy-based pan or stockpot with a lid. Add all the remaining ingredients, except the pork and cinnamon. Bring to the boil, then simmer for 15 mins over a medium heat, partially covered with the lid.
step 2
Carefully submerge the pork belly into the poaching liquid and add the cinnamon stick. Reduce the heat and simmer very gently for 1 hr 15 mins until the meat is cooked through but not completely falling apart. Turn off the heat and let the pork rest in the pan for 15 mins.
step 3
Remove the pork from the pan and ensure the meat has cooled down enough to touch. Discard the poaching liquid. Cut the meat into 5mm slices then transfer to a large platter.
step 4
If you are planning on serving later, cover the meat before slicing and refrigerate until needed. When ready to serve, slice as above, then steam for a few minutes to reheat.
step 5
Serve the pork with seasonal leaves to wrap, ssamjang sauce on the side and spicy radish salad.
