Modern Korean Bossam: Braised & Broiled Pork with Lettuce Wraps
By: olivia kim
Published: Wednesday, October 8, 2014 - 5:42am

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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