Bossam

Christy Lee's avatar
Christy Lee

Ingredients

  • 3
    Scallion
    Chop off the bottom 2 inches and only use the root area.
  • 10
    whole Peppercorn
  • 2
    pounds Pork belly
    Cut in half to fit instant pot.
  • 3
    cups Water
    Add just enough water to submerge the pork belly.
  • 3
    inch Ginger
  • 2
    tablespoon Korean soy bean paste (doenjang)
  • 1/2
    piece Onion
    Chop onion in half.

Instructions

1
3 Scallion (Chop off the bottom 2 inches and only use the root area. )
2
2 tablespoon Korean soy bean paste (doenjang) 10 whole Peppercorn 1/2 piece Onion (Chop onion in half. ) 3 inch Ginger 3 cups Water (Add just enough water to submerge the pork belly.) 2 pounds Pork belly (Cut in half to fit instant pot.)
3
Cover the instant pot with lid. Cook for 15 minutes. Do a natural pressure release. Take out only the cooked pork belly onto a cutting board.
4
Carefully slice the pork belly to bite size thickness.
5
To serve, take a piece of lettuce and top it with one pork belly, jalepenos, garlic, spicy radish salad and salted shrimp sauce!
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