Irresistibly Delicious Green Onion Pork Belly Rolls: ‘Pa Bossam’
Think Bossam is just boiled pork? Think again! Experience the new world of ‘Pa Bossam’, a perfect appetizer!
Unlock the secret to restaurant-quality dishes at home with this ‘Pa Bossam’ recipe! The delightful harmony of fragrant green onions and tender pork creates a fantastic companion for your drinks. Indulge in the savory goodness of Pa Bossam, and make it today! (Source: Allrecipes, Man-Gae Recipe)
Main Ingredients- 300g Pork Neck
- A little cooking sake (or ginger wine)
- 1/4 tsp Black Pepper
- A little Cooking Oil
- 8 cloves Garlic
- 4 Green Onions (Leeks)
- 2 Tbsp Cooking Sake (or Mirin)
- Assorted Fresh Lettuce Wraps
Spicy & Sweet Gochujang Sauce- 4 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Vinegar
- 2 Tbsp Plum Extract (or Syrup)
- 2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- A pinch of Sesame Seeds
- 4 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Vinegar
- 2 Tbsp Plum Extract (or Syrup)
- 2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
First, let’s prepare the spicy and sweet gochujang sauce that will elevate your Pa Bossam! In a bowl, combine the gochujang, vinegar, plum extract, sugar, and minced garlic. Mix them thoroughly. Finally, sprinkle with sesame seeds for a visually appealing and delicious dipping sauce.
Step 2
Next, it’s time to prepare the green onions. Wash them thoroughly and cut each green onion lengthwise into two pieces, about 10-15 cm long. This size makes them easy to eat alongside the pork.
Step 3
Now, let’s prepare the star of the dish: the pork neck. Cut the pork neck into bite-sized pieces, about 3-4 cm each. Season the cut pork with a little cooking sake (or ginger wine) to remove any gamey odor and enhance flavor, and sprinkle with 1/4 teaspoon of black pepper. Gently massage the seasonings into the meat. Letting it marinate for a bit will make it even tastier.
Step 4
Heat a pan over medium heat and add a small amount of cooking oil. Arrange the seasoned pork, prepared green onions, and whole garlic cloves in the pan. A key tip here: avoid mixing them initially. Let each ingredient cook on its own to develop its individual flavor. Cook over medium heat until the bottom of each piece turns a nice golden brown.
Step 5
Once you hear a gentle sizzle and see the undersides of the pork and green onions turning a beautiful golden brown, pour the 2 tablespoons of cooking sake (or mirin) around the edges of the pan. The alcohol will evaporate, leaving behind a wonderful aroma and tenderizing the pork.
Step 6
When the cooking sake has mostly evaporated, gently stir and sauté the ingredients together for another minute until everything is nicely cooked and slightly caramelized. Remove from heat. Serve with fresh lettuce wraps and your homemade gochujang sauce for a delightful ‘Pa Bossam’ presentation. Enjoy this wonderful feast!
