Pork Belly Bossam with Kimchi Salad, Sushi Rice & Spicy Mayo
Craft

Pork Belly Bossam

with Kimchi Salad, Sushi Rice & Spicy Mayo

40 MIN
+$6.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It’s inspired by the Korean dish, Bossam (literally meaning “wrapped”), which typically consists of pork that’s served with cabbage (or lettuce) wraps and various side dishes to pile onto the leaves. For our take, we’re serving rich pork belly with butter lettuce, rice, kimchi and cucumber salad, scallion soy sauce, and a gochujang mayo.
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  • Nutrition
    PER SERVING
  • Calories
    1030 Cals (est.)
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fresh
ingredients
Pork Belly Bossam with Kimchi Salad, Sushi Rice & Spicy Mayo
Title
  • 16 oz No Added Hormones Cooked Pork Belly
  • 1 cup Sushi Rice
  • 1 head Butter Lettuce
  • ⅔ cup Kimchi
  • 1 Tbsp Gochujang
  • 2 Persian Cucumbers
  • ⅓ cup East Asian-Style Sautéed Aromatics
  • 1 Tbsp Soy Sauce
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • ¼ cup Mayonnaise
  • 4 Scallions
  • 2 Tbsps Sherry Vinegar
  • 4 tsps Honey
time-saving
tips & techniques
Slice & roast the pork belly
1 Slice & roast the pork belly

Place an oven rack in the center of the oven; preheat to 400°F. Line a sheet pan with foil. Pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. Place the pork belly pieces on the sheet pan; arrange in an even layer. Roast 18 to 21 minutes, or until browned and heated through.* Transfer to a paper towel-lined plate. 

*The USDA recommends reheating cooked pork to 140°F.

Cook the rice
2 Cook the rice

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the mirin and stir to combine. Cover to keep warm.

Prepare the ingredients
3 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the lettuce; separate the leaves. Quarter the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the kimchi. In a bowl, combine the sliced cucumbers and chopped kimchi. In a separate bowl, combine the honey, mayonnaise, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

Make the scallion soy sauce & serve your dish
4 Make the scallion soy sauce & serve your dish

Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the sliced white bottoms of the scallions and sautéed aromatics (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and the liquid is slightly reduced. Turn off the heat. Stir in the vinegar and soy sauce until combined. Serve the lettuce leaves, cooked rice, roasted pork belly, kimchi salad, spicy mayo, scallion soy sauce, sesame seeds, and sliced green tops of the scallions separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

Tips from Home Chefs

Slice & roast the pork belly
1 Slice & roast the pork belly

Place an oven rack in the center of the oven; preheat to 400°F. Line a sheet pan with foil. Pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. Place the pork belly pieces on the sheet pan; arrange in an even layer. Roast 18 to 21 minutes, or until browned and heated through.* Transfer to a paper towel-lined plate. 

*The USDA recommends reheating cooked pork to 140°F.

2 Cook the rice

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the mirin and stir to combine. Cover to keep warm.

Cook the rice
Prepare the ingredients
3 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the lettuce; separate the leaves. Quarter the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the kimchi. In a bowl, combine the sliced cucumbers and chopped kimchi. In a separate bowl, combine the honey, mayonnaise, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

4 Make the scallion soy sauce & serve your dish

Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the sliced white bottoms of the scallions and sautéed aromatics (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and the liquid is slightly reduced. Turn off the heat. Stir in the vinegar and soy sauce until combined. Serve the lettuce leaves, cooked rice, roasted pork belly, kimchi salad, spicy mayo, scallion soy sauce, sesame seeds, and sliced green tops of the scallions separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

Make the scallion soy sauce & serve your dish
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