Modern Korean Bossam: Braised & Broiled Pork with Lettuce Wraps

Ingredients

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)

Preparation

1
Rub salt and pepper onto the pork tenderloin pieces. Substituting with other seasonings acceptable.
2
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.
3
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.
4
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.
5
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.
6
Thinly slice the meat according to preference and plate atop hot rice. Garnish with the sauce and finely chopped green onions.
7
Serve hot with kimchi, ssamjang (a Korean wrap sauce), salted cabbage, lettuce leaves for wrapping, namul banchan, etc.
.

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www.mykoreaneats.com

Other Names:

bossam, pork, tenderloin, gogi, bbq

Yield:

4

Added:

Wednesday, October 8, 2014 - 5:42am

Creator:

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