All About Food · Korean Food · Pork · Recipes

Korean Roasted Pork Belly Lettuce Wraps (Bossam)

“I don’t think you’re ready for this BELLY”

The Husband said to me, “You’re back to cooking good meals again so that seems normal.”  Interesting statement without any background…here’s the background: the Husband and I are new parents to the cutest little 2 month old, our once “normal” life disappeared and so did my cooking, well until recently.  You can’t stop this Mama from cooking good meals for too long. I have definitely been on a Korean food kick for quite some time.  So, what’s for dinner tonight?  Roasted Pork Belly or Bossam.


Today’s dinner required a trip to Ranch 99, a local ethnic food grocery store, and with our new little one it always takes a little planning, BUT he did well on our trip and I was able to get everything I needed for the Pork Belly.


This recipe has multiple components.  There is the cooking liquid for the

Pork Belly [A], the Pork Belly Rub [B], and the Pork Belly dipping sauce [C].

What you will need:

1.5 lbs Pork Belly (Serves 2)


1 white onion, cut into quarters

7-9 green onions, roots on, cut into 2 inch pieces

4 inch knob of ginger, roughly cut (skin on)

1 head of garlic, cut in half

2 T soybean paste (dwengang)


2 T soybean paste

2 T honey, or brown sugar

2 T grated ginger

1 tsp gochujang (Korean chili paste)


2 T soybean paste

1 T grated onion

2 T sesame oil

1 T sesame seeds

1 T grated ginger

Serve with leafy lettuce, rice and pickled daikon.

What you will do:

1.  In a large stockpot, add the Pork Belly, white onion, green onions, ginger, garlic, and soy bean paste.  Bring to the boil, cover and reduce heat to a simmer for about 2 hours.

2.  Preheat oven to 350 degrees F.  Mix the ingredients for the rub and set aside.  After the Pork Belly has simmered for two hours, discard the cooking liquid with aromatics.  Carefully move the Pork Belly to a cutting board and remove the skin.  On a foil lined baking sheet, place the Pork Belly and brush on the rub.  Cook in oven for 30 minutes until rub has created a gorgeous layer.  You can finish it off under the broiler for a few minutes (optional).

3.  Meanwhile, mix the ingredients for the dipping sauce.  When Pork Belly is done, remove and cut into thin bite sized pieces.  Serve with leafy lettuce, steamed rice, dipping sauce and pickled daikon.

The best way to eat is take one piece of lettuce, smear some dipping sauce on the lettuce, stack with some rice, Pork Belly, and top with the pickled daikon…wrap up and stuff it in your mouth!


I have to admit, this foodie didn’t really know about Pork Belly until I moved to Thailand.  In Thailand, Pork Belly was often served in soups, or just on its own.  It was always crispy with bubbling skin and oooh soooo delicious.  It is  a very rich and fatty piece of pork so it must be eaten in moderation but it is quite a treat!


This dish isn’t quick but if you have the time and give it some love it will love you in return!

Cheers and happy eating!


12 thoughts on “Korean Roasted Pork Belly Lettuce Wraps (Bossam)

    1. Hi Bunny, for this recipe yes, otherwise I would say no. if you want to keep the skin on I would definitely saw broil at the end to crisp it up! Cheers and happy eating!

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