Bossam (Boiled Pork Wraps)

Prepare the aromatics for the boiling liquid. Roughly chop one whole onion, a few large scallions, and smash about 8-10 cloves of garlic.

In a large pot, place the pork belly block. Add the chopped onion, scallions, garlic, doenjang, and instant coffee powder. The coffee helps to neutralize any strong pork smell and adds a beautiful color.

Add enough cold water to the pot to completely cover the pork belly.

Bring the pot to a boil over high heat. Once it reaches a rolling boil, reduce the heat to a steady simmer.

Cover the pot and let the pork simmer for about 1 to 1.5 hours, or until the pork is very tender. You can check for doneness by piercing the thickest part with a chopstick; it should go through easily.

While the pork is boiling, wash and prepare your lettuce, perilla leaves, and any other fresh vegetables for wraps. Also, prepare the dipping sauces and side dishes, like bossam kimchi and ssamjang.

Once the pork is tender, carefully remove it from the pot and let it rest on a cutting board for about 5-10 minutes. This helps the juices to redistribute.

Slice the tender pork belly into 1/4-inch thick pieces.

Arrange the pork slices neatly on a platter.

Serve the pork with the prepared leaves, kimchi, and sauces. To eat, take a lettuce leaf, top it with a slice of pork, a dab of ssamjang, and some kimchi, wrap it up, and enjoy!