Modern Korean Bossam: Braised & Broiled Pork with Lettuce Wraps
1 kg (about 2.2 pounds) pork tenderloin (pork belly is perfectly fine too)
½ tsp salt and pepper for pre-rub
4 garlic cloves, whole
1 onion, halved
½ cup soy sauce
½ tbsp ground pepper (or peppercorn)
3 green onions, cut into 3-inch pieces
2 green or red chili peppers, cubed
2 tbsp brown sugar
1 apple, quartered (optional but recommended)
1 tsp ginger, whole (optional but recommended)
1 tbsp cornstarch mixed with 1/4 cup water (for sauce thickening)
Rub salt and pepper onto the pork tenderloin pieces. Substituting with other seasonings acceptable.
On a non-stick frying pan or Dutch oven, sear the pork tenderloin pieces until slightly charred. Due to the low fat content, using a small amount of oil or butter is recommended. Once braised, add enough water to cover the pork pieces and include all ingredients on the list.
Bring the pot to a rapid boil and then let simmer on medium-low heat for approximately 45~60 minutes. Replenish water as needed to keep the pork covered.
Remove the pork to a cutting board and let cool for 10 minutes. Meanwhile, either strain the brine with a clean cloth or use a strainer to remove cooked vegetables and fatty deposits.
For the sauce component, boil the remaining liquid and add a mixture of 1 tbsp cornstarch with ¼ cup of water. Stir in slowly to prevent clumping. Season with salt and pepper, if necessary, to taste. Set aside.
Thinly slice the meat according to preference and plate atop hot rice. Garnish with the sauce and finely chopped green onions.
Serve hot with kimchi, ssamjang (a Korean wrap sauce), salted cabbage, lettuce leaves for wrapping, namul banchan, etc.