Korean Pork Belly Lettuce Wrap - Suyuk Recipe

Korean Pork Belly Lettuce Wrap ( Bossam or Soyuk) - When Koreans make 'kimchi', this dish is what they think of to go along with fresh made kimchi. If you are looking to make a quick korean pork belly wrap recipe other than grilling the pork belly on a pan, then, this is it!

The dish is called 'Bossam' or 'Suyuk' and is basically a boiled pork belly (pork shoulder for less fat) dish that you wrap in a lettuce or slightly salted korean cabbage that you use to make kimchi. 

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Recently, David Chang has modernized it revealing his momofuku pork belly, but nothing beats the Bossam made the traditional way and eaten with Korean bbq dipping sauce, Ssamjang and kimchi.

While some people might get overwhelmed at the length of time it takes to make this dish, it's actually fairly simply since it's more like a dump and boil recipe. To reduce the boiling time, you can use Instapot to make this dish within about 20 minutes.

How to Make Korean Pork Belly Lettuce Wrap - Suyuk Recipe 

This time, I made it on the stove top, but you can always make it in the instapot shortening the time to make this dish. 

Ingredients:

• 3 lb Pork Belly (or pork shoulder)
• ¼ cup Doengjang (Korean fermented soy bean paste) or miso paste
• 1 onion peeled and halved
• 2 green onions trimmed and halved
• 6-8 garlic cloves
• 2 inch ginger sliced thinly (I didn't have it at the time so I skipped it)
• 1 Tbsp sugar
• ½ tsp peppercorns
• 2 bay leaves (I didn't have it at the time so I skipped it)
• 6 cups water until ingredients are submerged in water in the pot

Instructions:

1. In a large pot, place your pork belly (or pork shoulder) and the rest of the ingredients

 

 

2. Bring the water to boil and once boiling reduce the heat to low-medium and cook the pork for about 40 minutes until tender / If using Instapot, cook under 'manual' mode, at high pressure for 20 minutes. Natural pressure release (NPR) for 10 minutes before VENTING the rest of the pressure.

 

3. Remove the pork and allow it to cool. Slice the pork and serve*

*If not eating right away, let the pork belly cool in the liquid. Then remove and slice into thin strips. This will ensure moist pork belly.  If this is not possible, keep pork belly in the liquid until just ready to serve. 

RELEVANT POST: 

• Korean Korean BBQ Dipping Sauce - Ssamjang

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