Boiled pork wraps
Boil whole pork belly in water with soybean paste and spices and cut into thin slices.
- Prep
- 15 min
- Cook
- 65 min
Scale the recipe
Ingredients
- Whole pork belly for boiling Weight of raw meat prepared
- 800 g
- water
- 12 C
- onion
- 180 g
- Large green onion (daepa)
- 50 g
- whole garlic
- 6 cloves
- lettuce
- 180 g
- sliced fresh ginger
- 10 g
Seasonings
- Korean fermented soybean paste (doenjang)
- 2 T
- salted shrimp
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Add the aromatics to the water
Add roughly cut onion 180 g, scallion 50 g, whole garlic cloves 6 cloves and sliced ginger 10 g to the water 12 C.
-
Dissolve the soybean paste and boil the broth
Dissolve the soybean paste 2 T in the water with the aromatics and bring it to a boil.
-
Boil pork belly
Add the pork belly 800 g and once it boils again, reduce the heat to medium and cook for 45 to 60 minutes. Make sure the chopsticks go in smoothly and the center stays above 75℃ for 1 minute.
-
Rest the pork
Lift the pork out with tongs and let it rest for 5 minutes on a clean board.
-
Wash and drain the lettuce
While the pork rests, wash the lettuce and let it drain.
-
Slice and serve
Slice the pork across the grain about 5 mm thick. Serve with drained lettuce 180 g and salted fermented shrimp 1 T.
