Apple Infused Korean Pork Wraps ( Bossam ) - Non Halal

Time flies...it has been almost a year since I retired and I am pleased that I have made good use of the free time God has given unto me. I have drawn closer to God and has more time to study the word of God and most important God has healed me of my pain. Praise to God for making me whole again :) God is my mentor and my BFF besides giving me Wild Boar and my 4 kids.  A wonderful family God has given unto me which I truly thank God for.  Having a healthy appetite is a blessing indeed and starting 2016 I will improve on my cooking skill and photography skill. Now, with the Nikon DSLR D3200 and with the AF-SDX NIKKOR 35mm f/1.8G, I should be able to have better food photos to make my readers drool but for the time being , until I know how to use my DSLR camera well, please bear with the not so pro photos :p  

To kick start the new year, this was what I whipped up for our simple dinner...a korean dish...okay you know I love korean food so I will start the new year with sharing this dish.  Wild Boar loves meat so he is okay with this dish...hehehe more Korean food for him in 2016 :p  

Bossam is a pork dish in Korean cuisine with the centerpiece of pork belly, boiled in spices and thinly sliced. The meat is served with side dishes including garlic, onion, ssamjang sauce, saeujeot (pickled, fermented shrimp) locally known as 'cincalok '  and not to forget newly made kimchi. The meat and sides are often wrapped in vegetable leaves such as batavia lettuce, red lettuce , sesame or napa cabbage,  thus the literal meanng of bossam ( wrapped or packaged ) And Bossam is a popular dish in Korea, often served as anju - a dish that accompany alcohol like Soju .  For us, we had beer to go with it :)  

I pressured cooked the pork belly with my PPC

with ingredients like red apple, spring onions, garlic,

red onion, ginger and glutinous rice wine , korean fermented beanpaste,

peppercorns , soy sauce and water

blanch the pork belly with boiling water

before putting into the PPC

keep the flavorful broth  in the freezer for future use as

 soup or as stock for other dishes

sliced them into 1/8 thick slices 

a plate of well pressured and flavorful slices of goodness

Batavia Lettuce is suitable for Bossam and Sambap

Apple Infused Korean Pork Wraps ( Bossam )  adapted from  My Korean Kitchen

For Pork - Put into pot ( if not using pressure cooker )

1 kg of pork belly -  blanched in hot boiling water for 8 mins
1 red apple - with skin on , cut into quarters
1 onion - skin peeled cut into quarters
2 stalks of spring onions - use the white part
25 g of fresh ginger - sliced
5 cloves of garlic
1 tsp black peppercorn
2 tbsp of Korean soy bean paste  ( Doenjang )
2 tbsp of soy sauce
4 tbsp of rice wine
8 cups of water

1 Batavia Lettuce  - as wraps - cleaned and stem removed

Sides

Kimchi salad
ssamjang sauce as dip

ingredients for ssamjang dip

1/4 cup doenjang ( fermented soy bean paste )
1 tbsp of gochujang ( hot pepper paste )
1 stalk of minced green onion
1 clove of minced garlic
1/4 cup chopped onions
2 tsp of honey
2 tsp of toasted sesame seeds
2 tsp of sesame oil

Use a spoon to mix all the above ingredients together . Transfer to a sauce bowl and serve with the pork wraps


Preparation for the pork

Boil the pot with  pork and the ingredients with the lid on medium heat until pork is cooked - about 1 hour .

While the pork is cooking in the pot, prepare the sides -  make the ssamjang sauce.  When the meat is cooked, take out and cool for 5 to 10 mins.  Thinly slice meat into 1 cm thick with a knife. Wrap meat with the bavatia lettuce with the sides and ssamjang sauce.

Note: I used Philip Pressure Cooker....it took 15 mins to pressured cook the meat.

Happy 2016  to all :)