Gochujang Glazed Lechon Kawali Bo SsamJune 23, 2016
It’s no secret that many people who are interested in food get inspiration from innovative chefs. One of these chefs who remains a great source of inspiration is David Chang, the chef and owner of the Momofuku restaurant in New York. We take inspiration from his version of the Bo Ssam and add a Filipino twist to this popular Korean dish.
In Korea, the traditional preparation of Bo Ssam starts with boiling the pork in a ginger and onion broth which lends fragrance and flavor to the pork. Bo Ssam is typically served with a myriad of side dishes such as kimchi, fresh lettuce, and sauces that accentuate the pork.
Our version of this classic Korean dish features a crisp gochujang-glazed lechon kawali. The preparation of the pork belly, though lengthy, produces a juicy and tender pork with a crisp dark caramel glazed skin. We serve the pork with soft lettuce, steamed rice, pungent kimchi, and a ginger-scallion sauce, and suggest eating this Bo Ssam with your hands to fully appreciate the flavor in every single bite. Each bite of the Bo Ssam displays a range of flavors from sweet to bitter, and sour to salty. A surprisingly easy dish, the Bo Ssam is a fun flavorful meal to share with family and friends.
Gochujang Glazed Lechon Kawali Bo Ssam
Yield: 5 servings
Time: 4 hours and (20 min prep / 2 hour brine / 2 hour roasting)
Ingredients: Lechon Kawali Brine
- 560—600g pork belly, skin on
- 4 cups water
- 3 pieces star anise
- 4 cloves garlic, smashed
- ½ tsp white peppercorn
- ½ tsp black peppercorn
- ½ cup salt
- ¼ cup honey
- 300g light olive oil
Ingredients: Ssam Glaze
- ¼ cup white miso paste
- 1 tbsp Gojuchang paste
- 1 tbsp Ssamjang paste
- 4 tbsp mirin
- 2 tbsp sugar
Ingredients: Ginger-Scallion Sauce
- ½ cup thinly sliced scallions, green and white parts
- ½ cup fresh ginger, peeled and minced
- 3 tbsp neutral oil
- 1 tsp light soy sauce
- ½ tsp sherry vinegar
- salt and pepper, to taste
Procedure: Ssam Glaze
- Combine the miso, gochuchang, ssamjang, mirin, and sugar in a small saucepan and cook over medium heat.
- Once the sugar is dissolved, remove from the heat and set aside until needed.
Procedure: Ginger-Scallion Sauce
- In a large bowl, combine the scallions, ginger, vinegar, oil, and soy sauce.
- Add salt and pepper, if needed.
Procedure: Pork Belly
- In a sauce pan, combine water, star anise, garlic, pepper, salt, and honey. Bring the mixture to a simmer or until the salt has dissolved. Set aside and chill in the refrigerator.
- Once the brine has cooled, place the pork belly in a Ziploc bag with the brine and leave in the refrigerator to brine for 2 hours.
- Preheat the oven at 180°C. Heat up your olive oil until warm to touch.
- Take the pork belly out of the brine and pat it dry with a clean towel.
- Set the pork skin side up on a rack in a roasting pan. Cover with foil and roast for 90 minutes.
- After 90 minutes, remove the belly from the oven and increase temperature to 200°C. Remove the foil cover, brush some of the Ssam glaze on the top and sides of the pork belly and return to the oven for 10 minutes. Turn over the pork belly to meat side up, and brush with glaze; cook for another 10 minutes. Lastly, turn back over the pork belly with the skin side up, add the remaining glaze and crisp the skin for another 10 minutes.
- Using a sharp knife, cut the pork belly. Press down on the knife when cutting the skin to keep it intact.
- Serve immediately with lettuce, rice, and kimchi.