Saturday, January 15, 2011

Pork Belly Bossam with Raw Oysters

Bossam means "wrap" in Korean, so basically you can use any kinds of wrappable foods to make Bossam,-Kimchi Bossam, lettuce Bossam, Kelp Bossam, thinly sliced radish Bossam....
One of the most popular ways to eat Bossam is surf and turf style-usually pork belly and oyster combination Bossam in Korea. Bossam is everyday food in Korea. We put a basketful of all sorts of freshly picked leaves(lettuce, perilla leaves, squash leaves) and ways of eating Bossam is unlimited.
This is my current favorite Bossam. I improvised the pork belly recipe from David Chang's Momofuku cookbook.
rice and Boston lettuce
Duenjang Ssamjang(fermented soybean paste)
Caramelized pork belly
Moo SaengChae
Freshly shucked oysters


what you need
lettuce leaves, rice, Moo SaengChae, Duenjang Ssamjang(store bought one is fine), thinly sliced caramelized pork belly, freshly shucked raw oysters
to make pork belly
one 3-pound slab skinless pork belly
1/3 cup kosher salt
1/3 cup sugar
Put the pork belly on a roasting pan. Mix sugar and salt together and rub the pork belly with the mixture discarding the excess sugar-and-salt mixture. Cover the pan with plastic wrap and leave in the refrigerator for at least 6 hours, up to 24 hours. Preheat the oven to 450F. Discard any liquid from pork belly and put it in the oven and cook for 1 hour, basting it with the rendered fat until it's golden brown. Reduce the oven temperature to 250 F and cook for 30 minutes or so. Remove the pan from oven. decant the fat and meat juices from pan.
to caramelize pork belly
Preheat oven to 500 F. Rub cooked pork belly with 1/4 cup of brown sugar and put it in the oven for 10-15 minutes until crust builds and caramelized. Rest the belly before slicing.
Assemble Bossam as the pictures above.

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