Poached pork wrapped in Chinese leaves

Name: Poached pork wrapped in Chinese leaves
Yield: Serves 3–4
Cuisine: Korean
Ingredients: 5 ml/1 tsp sesame seeds; 5 ml/1 tsp honey; 5 ml/1 tsp Thai fish sauce; 45 ml/3 tbsp Korean chilli powder; 2.5 ml/½ tsp grated fresh root ginger; 2 garlic cloves, crushed; 65 g/2½ oz minari, watercress, or rocket (arugula), chopped; 65 g/2½ oz minari, watercress, or rocket (arugula), chopped; 65 g/2½ oz minari, watercress, or rocket (arugula), chopped; 65 g/2½ oz minari, watercress, or rocket (arugula), chopped; 500 g/1¼ lb Chinese white radish, peeled and thinly sliced; sugar; ½ Asian pear, sliced; 3 chestnuts, sliced; 100 ml/3½ fl oz/scant ½ cup sake or rice wine; 100 ml/3½ fl oz/scant ½ cup sake or rice wine; 675 g/1½ lb pork neck; salt; 5 garlic cloves, roughly chopped; ½ onion, roughly chopped; 1 leek, roughly chopped; 15 ml/1 tbsp doenjang soybean paste; 1 head Chinese leaves (Chinese cabbage); 1 head Chinese leaves (Chinese cabbage)

Preparation info

Serves
3–4

Difficulty
Medium

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

Meltingly tender pork, imbued with the flavours of doenjang soybean paste and garlic, is combined with a refreshingly zesty radish stuffing and wrapped in parcels of Chinese leaves. The contrast between the delicate texture of the pork and the crunchy tanginess of the vegetables makes it truly enjoyable. This dish, called bossam, is perfect as an appetizer or as a nibble with drinks.

Ingredients

Asia
Korea
Starter
Street Food

Poached pork wrapped in Chinese leaves

Ingredients

Method

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