Bossam

Method

Blanch the pork belly in boiling salted water for 5 minutes, then drain and rinse thoroughly under cold water to remove impurities. Place the cleaned pork belly in a large pot with 2 litres of fresh water, then add ginger slices, garlic cloves, spring onions and dried shiitake mushrooms. Bring to a boil, then reduce heat and simmer gently for 1.5 to 2 hours until the pork is very tender and the skin is soft. Remove the pork from the broth, allow to cool slightly, then slice into 1cm thick pieces. Blanch the napa cabbage leaves and perilla leaves briefly in boiling water until just softened. Arrange the cooked pork slices on a serving platter alongside the blanched leaves, and serve with a bowl of ssamjang mixed with minced garlic and sesame oil as a dipping sauce. Diners wrap the meat and perilla leaves together with cabbage, add a dollop of sauce, then eat as a single bite.