Korean Pork Belly Bo Ssam

local_grocery_store Ingredients

• 2 pounds Pork belly, whole
• 6 cloves Garlic, minced
• 2 inches Ginger, minced
• 1/2 cup Soy sauce, none
• 1/4 cup Brown sugar, none
• 2 tablespoons Gochujang, none
• 1 head Lettuce leaves, washed and separated
• 1 cup Kimchi, ready to serve

restaurant_menu Method

1. 1.Preheat your oven to 300°F (150°C).
2. 2.Score the pork belly skin in a diamond pattern to allow flavors to penetrate.
3. 3.Mix garlic, ginger, soy sauce, brown sugar, and gochujang in a bowl to create a marinade.
4. 4.Rub the marinade all over the pork belly, then place it in a roasting pan.
5. 5.Cover the pan with aluminum foil and roast for about 3 hours until the pork is tender and melts in your mouth.
6. 6.Allow the pork to rest for 10 minutes, then slice it into bite-sized pieces.
7. 7.Serve the pork with lettuce leaves and kimchi, inviting everyone to wrap their own Bo Ssam.

lightbulb_outline Tips

• chevron_rightFor extra flavor, let the pork marinate overnight in the refrigerator.
• chevron_rightServe with additional sauces like ssamjang or hoisin for dipping.
• chevron_rightA side of steamed rice complements the flavors beautifully.